I was going to offer you 7 days of Christmas cookies like I did last year and them I figured that 1). you're probably tired of looking at cookies 2). you've probably already narrowed down which cookies you're going to make and don't need my suggestions, if you're not already done baking and 3). I didn't really want to blog about 7 different cookies anyway!
So I have decided that I'm going to give you 6 days of breakfasts instead, starting today! I may regret this later, but that's okay, it will all be worth it in the end, right? Besides breakfast is my favorite meal of the day because it's acceptable to eat in the morning, at lunch time and for dinner. Gotta love that!
You may have all your cookies baked and nestled cozily in the freezer waiting to be packaged up or perhaps you haven't begun your baking yet (like me!) but do you have Christmas morning breakfast all figured out? Will you serve pancakes, or cinnamon toast? Will it be a frittata or coffee cake? Homemade cinnamon rolls or easy cheese danish? Scones or biscuits and gravy? Am I making you hungry?
First breakfast recipe up for today is Lemon Poppy Seed Pancakes. Yes, they were as good as they sound. I found the recipe and wonderful photos on Picky Cook. Yummy stuff and gorgeous photos on her site.
Lemon Poppy Seed Pancakes
Lemon Poppy Seed Pancakesfrom Picky Cook
Makes about 12 large pancakes
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup sugar
- pinch of salt
- 1/3 cup poppy seeds
- zest of 4 lemons
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons butter, melted
- butter, to serve (and for pan)
To make the pancakes combine the flour, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
Serve warm with macerated berries.
This little girl always seems to come around when it's meal time. She likes to keep her chin warm on my lap and she thinks looking at me with those big brown eyes will get her something off my plate.
She's right. It works every time.
See ya tomorrow for another scrumptious breakfast!