Lemon Poppy Seed Pancakes & Earl Grey Syrup

Do you detect a theme? Pound cake, pancakes – I bought a kilo of lemons and a big bag of poppy seeds, you’ve got to use them up somehow! These pancakes are pretty straight forward. I adapted them from this recipe, cutting it in half and making some minor substitutions. It’s the perfect brunch recipe. The pancakes are delish but a big gold star goes to the pancake syrup. I thought a subtle Earl Grey flavour would go wonderfully with lemon-infused pancakes, and indeed it made a for a delightful pairing.

For some reason the cat was at the table begging while we were eating the pancakes, we had to explain to him that cats don’t eat pancakes. I don’t think he believed us.


  • 1 TB brown sugar
  • 1 TB lemon zest
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 125 ml (one pot) natural yogurt
  • 100 ml milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 TB fresh lemon juice
  • 2 TB sunflower oil
  • 1 TB poppy seeds
  • butter or sunflower oil for frying
  • Optional: 1 cup fresh or defrosted berries – if you use the berries increase flour by 1 TB
  • Earl Grey maple syrup*


In a mortar or small heavy bowl combine sugar and lemon zest.  Use the pestle (or a spoon) to grind the sugar and lemon zest together until sugar is fragrant.  Set aside.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the lemon sugar.  Set aside.

In a separate bowl, whisk together yogurt, milk, eggs, vanilla extract, lemon juice and sunflower oil.  Pour the wet ingredients all at once into the dry ingredients.  Add the poppy seeds and stir to combine, don’t worry if the batter has a few lumps. (If you’re adding berries gently fold them in at this point.) Let the batter rest for 10 minutes while the griddle heats.

Place a griddle or a nonstick frying pan over medium heat.  Add a bit of butter or sunflower oil to the pan. Dollop batter (about 1/3 cup) onto hot griddle/pan.  Cook until golden brown on the bottom and and bubbling on top.  Flip once and cook until golden brown on each side.

Place cooked pancakes on an oven-proof plate and place in a warm (about 70ºC/160ºF) oven until all pancakes are cooked and ready to serve.  Serve with butter and warm Earl Grey maple syrup.

*Earl Grey maple syrup: Steep a bag of Earl Grey tea in 3/4 cup of boiling water. Let it steep for at least 10 minutes, stirring occasionally, so that the tea is very strong. Then, in a small sauce pan add the tea, 1 1/2 cups of brown sugar and 1 TB butter. Bring to a low boil, stirring occasionally (keep an eye on it so it doesn’t boil over!) for 2 minutes. Take off heat and stir in 1 tsp of maple extract. If you can’t find maple extract vanilla extract works nicely as well. Serve warm – syrup will also keep in a sealed container in the fridge for up to three days.

Servings: Two (4 five-inch pancakes per serving). 442 calories per serving.


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