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
- ⅔ 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
- 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.
- 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