Cook Time: Few Minutes
What you need
- 130g/4½oz Odlums Cream Plain Flour
- 1 teaspoon Odlums Baking Powder
- ½ teaspoon Bread Soda
- 1 tablespoon Shamrock Golden Caster Sugar
- 1 tablespoon Lemon Zest, grated
- 1½ tablespoons Poppy Seeds
- Pinch of Salt
- 240ml/½pt Buttermilk
- 1 large Egg
- 1 tablespoon Fresh Lemon Juice
- 30g Butter, melted, plus extra for frying
To Serve
- Greek yoghurt
Recipe Steps
- In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until sugar is fragrant.
- In a large bowl, combine the flour, baking powder, bicarbonate of soda, poppy seeds and salt. Whisk to combine thoroughly. Stir in the lemon sugar and set aside.
- In a separate bowl, whisk together the buttermilk, egg, lemon juice and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a large non-stick pan over a medium heat for 4-5 minutes, then add a little butter and swirl to coat the pan as it melts.
- Ladle small portions of the batter into the hot pan, about two tablespoons per pancake. Cook 2-3 pancakes at a time until bubbling on top, then flip them over and cook for another 1-2 minutes until golden brown on both sides.
- Place the cooked pancakes on an ovenproof plate and keep warm in a low oven until all of the pancakes are ready. Serve topped with dollops of Greek yoghurt.
Related Products
Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.Â
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
