Lemon Poppy Seed Pancake Minis
Food is always better mini-style.
3/4 cup of milk
1 tablespoon of vinegar
1 tablespoon of fresh lemon juice
2 tablespoons of butter, melted
1/2 teaspoon of vanilla
1 cup of flour
2 tablespoons of sugar
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of poppy seeds
1 teaspoon of lemon zest
Fresh mint leaves
Extra Virgin Olive Oil
Stir milk, vinegar, and lemon juice together. Let sit for about 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk until smooth.
Heat skillet on medium-high and lightly coat skillet in olive oil
By teaspoon, scoop pancake mixture into skillet
Since these are mini pancakes, they don’t take long to cook! YAY!
Let cook for about 30 seconds, then flip and let cook for another 30 seconds
Stack mini pancakes in threes and garnish with fresh mint and blueberries and hold together with a toothpick, for a delicious robust taste!
Use pancake syrup of choice. Mason likes using plain old maple syrup on these mini pancakes!