Recipe by cookiedog
From the Thistle Dew Inn in Sonoma California. Time is an estimate and the batter can be made the night before and stored in the fridge.
Top Review by LonghornMama
Fluffy and beautiful. I love the picture with fresh berries. Even a half recipe makes plenty. I was excited to make these but the flavor was a bit flat. They seemed to be missing something, maybe about 1/4 cup sugar in the batter? I used more lemon zest (I have a lemon tree that's going crazy) and a bit more extract and didn't find them lemony at all. The honey butter was a nice touch and we served with additional honey. Thanks for sharing the recipe!
- 3 cups unbleached all-purpose flour
- 1 cup quick-cooking oats
- 1⁄4 cup baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 5 eggs, lightly beaten
- 1 cup sour cream
- 1 1⁄2 cups milk
- 1 1⁄2 cups water
- 2 lemons, zest of
- 1 teaspoon lemon extract
- 1⁄4 cup poppy seed
- 1⁄2 teaspoon vanilla powder or 1⁄2 teaspoon extract
- 1⁄2 cup butter
- 1⁄2 cup honey
Directions See How It's Made
- For the Pancakes: Combine flour, oats, baking powder, baking soda and salt.
- Add eggs, sour cream, milk and water; beat just until blended, but still lumpy.
- Add lemon zest, lemon oil, poppy seeds and vanilla powder or extract; mix thoroughly.
- Let batter stand for 30 minutes (or cover and refrigerate overnight). Add more milk or water, if needed.
- Spoon batter onto a hot, buttered griddle or skillet and cook pancakes until browned on both sides. Serve with honey butter.
- For the honey butter: Melt butter in a saucepan over low heat. Slowly add honey, stirring constantly, until smooth and opaque. Remove from heat and cool slightly.