Poppy Seed, Lemon and Sunflower Seed Pancakes
Inspired by techniques from NYT Cooking.
Hearty wholemeal pancakes studded with poppy and sunflower seeds and bright lemon zest, with raspberries pressed in for bursts of fruit.
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Method
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Equipment
- sieve
- large bowl
- medium bowl
- whisk
- griddle or large frying pan
- pastry brush
- 60 ml measure
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 429 kcal |
| Protein | 16.3 g |
| Carbohydrate | 55 g |
| of which sugars | 9.3 g |
| of which free sugars | 2.7 g |
| Fat | 18.1 g |
| of which saturates | 3.5 g |
| Fibre | 9.6 g |
| Salt | 2.07 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 5 servings
Batter
- 280 g wholemeal flour (or 140 g wholemeal plus 140 g plain flour)
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 12 g sugar or light brown sugar about 1 tbsp
- 3 g fine sea salt or table salt about ½ tsp
- 25 g poppy seeds
- 45 g sunflower seeds, toasted until golden
- 2 large eggs
- 480 ml buttermilk
- 2 tbsp rapeseed oil
- 2 tsp vanilla
- 2 tbsp finely chopped lemon zest
- 125 g raspberries (optional)
For cooking
- 10 g butter or oil, for the pan
- 1
Sift. Sift the 280 g wholemeal flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, 1 tbsp sugar and ½ tsp salt together, then stir in the 25 g poppy seeds and 45 g toasted sunflower seeds.
- 2
Whisk. Whisk the 2 eggs, then whisk in the 480 ml buttermilk, 2 tbsp rapeseed oil and 2 tsp vanilla.
- 3
Combine. Quickly stir the flour mix and 2 tbsp lemon zest into the wet ingredients, taking care not to overwork the batter.
- 4
Heat. Heat a griddle over medium-high heat and brush with butter or oil.
- 5
Cook. Drop 3-4 tbsp batter per pancake, pressing about 6 raspberries onto each if using.
- 6
Flip. When bubbles break through the surface, flip and cook for about 1 min more until brown underneath.
Storage
Serve straight away, or once cool, wrap portions in cling film and freeze in a freezer bag. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
