Sunday, February 12, 2012

Lemon Poppy Seed Pancakes with Strawberries

So during the last few weeks our baby girl has been pretty cranky. Since I was seriously sleep-deprived I was just living from one hour to the next and didn't quite realize just how fussy she had become until it dawned on me last Wednesday night that she might have colic. Then a day later it dawned on me that there might be a good reason for her colic.

She had also developed this nasty rash on her little chubby cheeks. So I did what any mom does these days,

I googled.

And after reading about how 13% of babies are overly fussy because they can't properly digest dairy products, I decided to cut them out of my diet. 12 hours later Harper's rash started clearing up and she was actually happy and smiling during her waking hours...you know, instead of crying and screaming. As much as it really stinks to have to swear off dairy, I'm thrilled that we now have a happy little lady. I just feel bad that it took me this long to figure it out.   


This morning when I made pancakes for breakfast, I had to figure out how to do it without dairy.  

Thankfully, almond milk is delicious and can be easily substituted without any problems. You can use either in this recipe and they'll turn out great.  



And I sliced up some strawberries instead of doing my usual butter and syrup.



Oh, did I mention that these are lemon poppy seed pancakes? I took my favorite griddle cake recipe and tweaked it around to make these. So if you love that recipe, rest assured that these are equally scrumptious.


And they're so dang good with fresh strawberries on top. It's the perfect way to enhance the tartness of the lemon.

And all the pretty red makes me think that this would be a fun way to start off your Valentines Day breakfast. Right?


Lemon Poppy Seed Pancakes with Strawberries
Yields about 8 4inch pancakes - but easy to double if you need to!

1 cup flour
2 tsp. baking powder
1 tsp. salt
2 tbsp. poppy seeds
1 egg
4 tbsp. honey
Zest of 1 lemon
3 tbsp. lemon juice
3/4 cup milk
3 tbsp. oil

2 cups strawberries, stems removed
1 tsp sugar

In a mixing bowl combine flour, baking powder, salt and poppy seeds. Whisk together and then create a "well" in the center. Add in egg, honey, lemon zest and juice, milk and oil. First whisk the wet ingredients in the center without disturbing the dry ingredients then once they are well-combined, whisk everything together until there are no lumps.

Slice strawberries. Sprinkle sugar on top and stir together. Allow to rest while you make the pancakes.

Heat a griddle or skillet to medium heat. Grease with a bit of oil or cooking spray. Pour the batter out, about a 1/4 cup per pancake. Cook for a few minutes per side; flip when the bottom is golden.

Top warm pancakes with strawberries and enjoy!

6 comments:

  1. So we are having breakfast for dinner on Valentines day so I can make pink heart-shaped cupcakes with strawberry syrup (I'd do this in the morning but Matt has to leave sooooo early for Boulder ...). Anyhow, I think I'll use this recipe (with a drop of food coloring) because my man totally LOVES lemon poppyseed ANYTHING! Thanks for sharing.

    And about the colic--you haven't slept in 6 weeks. We understand.

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    1. I love breakfast for dinner! What color are you adding?

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  2. Sorry to hear about your little girl not being well for the past weeks, but HAPPY you found the reason, and it is fairly easy to remedy. What a great sounding recipe. I enjoy reading about the things you come up with. They are always bright and cheery, and often are things I haven't thought of.
    Have a beautiful Valentine's Day!
    ~~Lori

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    1. Thanks for your sweet comment. I have a lot of fun playing around with flavors and trying to use them in nonstandard ways. Like with the buffalo pull-apart bread. :)

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  3. Replies
    1. Thanks! I hope you enjoy them as much as I did!

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