Lemon Poppy Seed Pancakes with Greek Yogurt and Jam

Photo by Katy Lonergan

adapted from The New York Times, April 27, 2012

via Anne Halsted

serves 6

1⅓ cups Greek yogurt, more for serving

⅔ cup whole milk

4 large eggs

6 tablespoons unsalted butter, melted, more for frying

2 tablespoons honey

260 grams all-purpose flour (about 2 cups)

12 grams baking soda (about 2 teaspoons)

12 grams Kosher salt (about 1 teaspoon)

2½ tablespoons poppy seeds

Finely grated zest of 2 lemons

Jam, for serving

In a bowl, whisk together the yogurt, milk, eggs, butter, and honey. In a separate larger bowl, whisk together the flour, baking soda, and salt. Make a well in the dry ingredients and fold in the wet ingredients until just combined. Fold in the poppy seeds and lemon zest.

Heat a large skillet over medium heat. Add a pat of butter to the skillet and swirl to coat. Working in batches, drop ¼ cup batter into the pan. Cook until bubbles form on the surface of the pancakes, 2 to 3 minutes; flip and continue cooking until golden and firm, 1 to 2 minutes more. To serve, slather each pancake with a dollop of yogurt and a spoonful of jam.