Strawberry Lemonade Pancakes...Yummmm.

After church this morning, Lyle and I decided to make lunch together. We picked pancakes. I'd found this recipe for Lemon Poppy Seed Pancakes out of Cook 1.0: A Fresh Approach to Vegetarian Cooking, however we came up with something that we thought was even better. In the best pancakes of the batch, we took out the poppy seeds and made a few alterations. We felt the poppy seeds covered the lemony taste of the pancake.

This is the picture from pickycook.com...not ours, but they were very close in appearance. Especially the ones with the poppy seeds. Our recipe was like this:


~1-1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
zest of 4 lemons
~1-1/2 cups plain low-fat yogurt
2 large eggs, lightly beaten
1 tablespoon butter, melted

Combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the yogurt, eggs, butter, and lemon zest (if you wish to add poppy seeds, add just less than 1/3 cup). Add the wet to the dry. Stir all the ingredients until they are just combined. The batter will be a bit lump; don't worry. Try not to over mix it. 


Grill the pancakes as usual on a skillet.


Meanwhile, cut into quarters 1 pound of strawberries, then place into a serving bowl. Take one zested lemon and squeeze it's juice over the strawberries to make a tart juice. Serve the pancakes with or without butter and syrup, then spoon the strawberries on top while making sure to pour some lemon juice with it (powdered sugar sprinkled on top might even be yummy). 


I hope you try them. Enjoy.


lauren