We had a pretty quiet weekend which means I have very little to talk about. I am reading a love story by a friend who lives in Paris and which I am enjoying though it is very different. Not a bit what we expect in a book these days, but very French – her writing conveys her having lived in France sufficiently long to absorb their way of life totally. I will write more when I have finished it.
Of course Monday means bowling again.
This recipe came from Food and Wine and it tickled me because it was headed “glutten free pancakes.” The picture made me feel hungry.
Lemon-Poppy Seed Buttermilk Pancakes
One editor said these light but chewy pancakes should be called “awesome cakes (that just happen to be gluten-free).” The poppy seeds add an appealing crunch.
- 1 1/2 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- Finely grated zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 tablespoon poppy seeds
- 6 tablespoons unsalted butter, melted and cooled, plus more for the griddle
- Warm pure maple syrup, for serving
- In a large bowl, whisk the flour with the sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk the buttermilk with the eggs, vanilla, zest, lemon juice, poppy seeds and the 6 tablespoons of melted butter. Using a wooden spoon, stir the wet ingredients into the dry ingredients just until combined.
- Heat a large nonstick skillet or griddle and brush lightly with melted butter. Scoop 1/4-cup mounds of batter into the skillet and spread 3-inch rounds. Cook over moderate heat until the pancakes are golden on the bottom, about 2 minutes. Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer. Transfer the pancakes to plates and serve with maple syrup.