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Lemon poppyseed pancakes

Lemon poppyseed pancakes   4 Eggs 1 Cup Ricotta Cheese 4 Lemons Zested (only the yellow layer) 2 Lemons Juiced 4 Tbs. Powdered Sugar 3 Tbs. Poppy Seeds 3 tsp. baking powder 4 Cups Bisquick 2 Cups (+/-) Buttermilk   Beat eggs and ricotta cheese.  Add lemon zest and lemon juice and buttermilk and whisk together.  Next add the powdered sugar and poppyseeds and whisk together.  Now add the 4 cups of Bisquick and baking powder.  Stir gently together until well combined.  A lumpy mixture is ok.  Be mindfull not to overmix and batter will become pasty.  After batter sits the air bubbles will cause the batter to rise.  This is normal because of the chemical reaction from the baking soda and the lemon juice.  This is what makes them so fluffy!  Spoon batter on to a preheated griddle and wait for the pancakes to bubble and you will know that they are ready to flip when they start to look cooked around the edges.  Enjoy.
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