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.
