|Gluten Free Lemon Poppy Seed Buttermilk Pancakes|
My youngest was at my in-law's house for the last week. He loves going up and spending time with his grandparents and they love having him. What I don't love is how long it takes him to re-adjust. Today he has been whiny, had tantrums and repeated how nannan and papa let him do anything he wants. Mommy is the bad guy because he isn't allowed to have the 5th piece of candy he wants. Growing up my mother always joked that she couldn't wait until she was a grandmother because then she could spoil me without having to deal with the day to day discipline. When I started to act up she could just send me home. I never really understood what she was talking about until I had my own kids. Now my mother-in-law and I laugh about how we are good cop/bad cop. He knows exactly what he can get away with at both houses. I'm hoping that he goes to sleep early and is back to normal soon. He has always been dependent on having a schedule, I think it might be because he is the baby of the family. We already had a routine in place when he was born and he fell right into it. It's funny how birth order can affect personality. In order to brighten up my son's mood today I tried a new recipe for Lemon-Poppy Seed Buttermilk Pancakes from the November 2013 issue of Food and Wine Magazine.
This recipe has 13 ingredients. It takes 30 minutes of total time, all of which is active and makes 15 3-inch pancakes. I did make a few changes to the original recipe. First I already had gluten free all-purpose flour in my cupboard. I had made a huge batch a couple of months back and I didn't see the point in making a new batch with the recipe in the magazine. I used my indoor electric griddle. A griddle is the best way to have your pancakes come out perfectly cooked with a nice brown color. I did end up making my pancakes a little bigger than the recipe. My pancakes spread out a little more than the magazine photo, so I ended up with pancakes larger than the recipe states.
My youngest loved the poppy seeds in this recipe. I wasn't sure if he would try the pancakes since he had only had poppy seeds a few times previously. It turns out he thought they looked liked Angry Birds pancakes (I have no idea why) so he ate almost half the batch throughout the course of the day. They were definitely a hit. I had my batch with maple syrup, but my youngest insisted on his just having butter. Either way, they were a nice and different way to start the day. If you do not eat gluten free this recipe would work with any type of baking mix (such as Bisquick) or regular all-purpose flour. You might need to adjust the amount of baking soda and baking powder since gluten free recipes rely on them more than wheat flour recipes.
I don't have any Huntington pictures in my post today. I finally ran out of all the ones I took this summer. I'm hoping to have some fall pics up on the blog later this week!
For the recipe go to Lemon Poppy Seed Buttermilk Pancakes.
Lemon Poppyseed Buttermilk Pancakes
Recipe Type: Breakfast
A light gluten free Lemon poppy seed pancake recipe. Uses both lemon zest and fresh lemon juice and has a nice crunch from the poppy seeds.
Preparation Time: 0h, 30m
Total Time: 0h, 30m
Yield: Serves 8