It’s always such a task to be the first one out of bed on a weekend morning and make what everybody is craving- pancakes. So far, we have utilized two pancake recipes, one for fluffy hand-sized pancakes and another for thin, silver-dollar ones. The latter, by the way, is terrific since you make it in a blender.
In our recent efforts to use Vegg in our cooking, especially from the Vegg Cookbook, we decided to try out the lemon poppy seed pancakes from the cookbook. This recipe, from Meggie Woodfield of The Vegan Adventures of Meggie and Ben, was one of the best pancake recipes we’re ever had! “I forgot what pancakes tasted like”, Susanna surprised me after eating them Saturday morning. But she was right, these were not just good pancakes, but delicious. They were light and very fluffy and the lemon poppy seed was icing on the
pancake. And so of course, I had to do that cliche pancake photo shot: staked up high with maple syrup running down.
I used 1.5 cups of white flour and 0.5 cups of whole wheat and stirred everything until just combined (with a few lumps), then fried them without letting the batter rest for 10 minutes as the recipe suggests.