Honey, lemon zest and poppy seeds are stirred into a batter enriched with Greek yogurt elevating the pancake from typical to terrific. With a scoop of ice cream, these could more than pass for dessert.

Ingredients

  • 1 ⅓ cups Greek yogurt, more for serving
  • cup whole milk
  • 4 large eggs
  • 6 tablespoons unsalted butter, melted, more for frying
  • 2 tablespoons honey
  • 260 grams all-purpose flour (about 2 cups)
  • 12 grams baking soda (about 2 teaspoons)
  • 12 grams kosher salt (about 1 teaspoon)
  • 2 ½ tablespoons poppy seeds
  • Finely grated zest of 2 lemons
  • Jam, for serving
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      431 calories; 24 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 10 grams protein; 175 milligrams cholesterol; 1307 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. In a bowl, whisk together the yogurt, milk, eggs, butter and honey. In a separate larger bowl, whisk together the flour, baking soda and salt. Make a well in the dry ingredients and fold in the wet ingredients until just combined. Fold in the poppy seeds and lemon zest.
  2. Heat a large skillet over medium heat. Add a pat of butter to the skillet and swirl to coat. Working in batches, drop 1/4 cup batter into the pan. Cook until bubbles form on the surface of the pancakes, 2 to 3 minutes; flip and continue cooking until golden and firm, 1 to 2 minutes more. To serve, slather each pancake with a dollop of yogurt and a spoonful of jam.

20 minutes

Dining and Cooking