If you enjoy Lemon Drizzle Cake, then we can guarantee you'll love these Lemon Drizzle Poppy Seed Pancakes! They are super soft and fluffy, drenched in an exquisite lemon drizzle syrup and served with a little creme fraiche for good measure. This delicious recipe is sure to brighten up your day and delight the whole family.
HOW TO MAKE LEMON DRIZZLE POPPY SEED PANCAKES
The Lemon Drizzle Syrup
Start by combining the juice of one lemon with 160g Lyle’s Golden Syrup.
Heat them slightly over medium heat using a saucepan or using a microwave. Set aside.
The Poppy Seed Pancakes
First, pour 2 tbsp of boiling milk over the poppyseed and leave aside to set.
Next, combine the dry ingredients in a bowl.
Whisk the wet ingredients with a whisk, (using a mixer may create a gummy texture from over whisking).
Now, if you have extra time you can mix the egg whites separately and fold them in the pancake mixture just before baking them. If not, whisk all the wet ingredients together. The pancakes will still be soft and fluffy.
Add the dry ingredients and whisk until combined.
Let the mixture sit for 30 minutes.
Heat a nonstick pan over medium heat, brush with oil or butter.
Pour over the pancake mixture, making sure not to overcrowd the pan, about 3 pancakes at once.
When they start to brown after 1-2 min at the bottom and you can see bubbles on top it’s time to flip! Cook for another 30sec on the other side and that's it!
To serve, place the pancakes on a plate, add a spoonful of creme fraiche on top and drizzle generously with Lyle's Golden Syrup before enjoying with your family.
Ingredients – 11 items
For the Poppy Seed Pancakes
All purpose flour
Full fat milk
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Fresh lemon juice
Zest of one lemon
Pinch fine table salt
For the Lemon Drizzle Syrup
Lyle’s Golden Syrup
Crème fraîche to serve
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