Gluten-free lemon and poppy seed pancakes.
4
Servings
Gluten free flour (or regular if you prefer)
1 cup (250ml)
Ingredients
Cinnamon sugar:
Method
- Sift the flour and baking powder into a bowl. Stir through the sugar and poppy seeds.
- Whisk the milk, sugar, eggs and butter together.
- Gradually whisk wet ingredients into dry ingredients until well combined.
- Set aside for 15 minutes.
- Mix sugar and cinnamon and set aside.
- Heat a non-stick pan over medium heat and brush pan with butter.
- Add ¼ cup of batter and cook until golden all over.
- Scatter with cinnamon sugar and repeat with remaining batter.
- Serve pancakes with plenty of lemon wedges.
