Lemon Poppyseed Pancakes w/Strawberry Sauce

Adapted slightly from naturallyella.com

I don't know about your grocery store, but at my grocery store, it's impossible to buy a small amount of poppyseeds.  I bought some to make these muffins, and then also made these cookies.  And I still have a bunch left over.  So when I found this recipe, it sounded like a good way to use up a few more spoonfuls of my poppyseeds.

I'm usually not a huge fan of pancakes- there are just so many other breakfast foods I would choose first.  But I do love lemon-flavored foods, so I decided to give these a try.  The only thing I would have liked would be more zest in my batter.  These weren't lemony enough for me.  Probably the zest of two lemons would be better, in my opinion.  

Of course, this didn't stop my husband and I from devouring these. Plus, the strawberry sauce really makes the dish.  Yum!

Ingredients

1/2 cup wheat flour

1/2 cup white flour

1/2 t. baking powder

1/4 t. baking soda

Pinch salt

3 tablespoons poppy seeds

Zest from one lemon

1 cup milk

1 egg

1 T. canola oil

Strawberry Sauce

Directions

Whisk first seven ingredients together in a large bowl.  In a separate bowl, whisk egg and add the milk and canola oil.  Add wet ingredients to dry ingredients and stir until batter comes together .  There can still be a few lumps. 

Heat a griddle or large skillet over medium heat.  Melt a small amount of butter on the griddle or in the skillet.  Or, use cooking spray to lightly coat the cooking surface you are using. 

Spoon mixture into circles and cook until small bubbles start to form.  Flip and cook until both sides are lightly golden.   Serve with Strawberry Sauce.

Yields: 2-4 servings

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