by Aliwaks
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Aliwaks's Notes:
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3 cups
all purpose flour
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3 tablespoons
raw sugar
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1.5 tablespoons
baking powder
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1 pinch
salt (pref fine sea salt)
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3 cups
buttermilk
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.5 cups
whole milk
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3
eggs
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1/3 cup
melted butter
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2 tablespoons
lemon zest
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juice 1 lemon
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2 tablespoons
toasted poppy seeds
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1.5 cups
Greek Yoghurt or Labneh
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.5 cups
Light fragrant honey
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1
cup lemon curd (recipe follows)
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Sift dry ingredients together in one bowl
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Ask the hotline about this step!Slowly and gently mix the dry in to the wet, do not over mix
Ask the hotline about this step!let sit 10 -15 min
Ask the hotline about this step!ladle @ 1/2 cup at a time onto a griddle or well buttered pan, flip when bubbles appear in the surface and the edges turn brown
Ask the hotline about this step!Spread thin layer of lemon curd on each pancake and layer (@ 4 per person) top with a dollop of Greek yoghurt drizzled with honey and garnished with lemon zest and poppy seeds if desired.
Ask the hotline about this step!I LOVE Meyer lemons, great recommendation. This is such a neat recipe, like a lemon poppysead muffin - but in pancake form.
Mmm... these sounds so refreshing!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Thanks for comments!! Been trying to edit to amend lemon curd comment, but for some reason that page won't open for me :(, I did not in fact provide a recipe for it, and truthfully unless I usually use store bought, since mornings are not my best time of day. The referenced Alton Brown recipe works every time though.