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"I&amp;#x27;m still obsessed with my make and freeze banana pancakes, but I&amp;#x27;m thinking about cheating on them with this new recipe. Don&amp;#x27;t lemon poppy seed pancakes sound divine? Better yet, smother them in antioxidant-rich, end-of-summer berries! The recipes, and a photo that will make you drool... Before I go any further, I feel compelled to tell you that when I initially typed the headline above, I typed &amp;quot;poopy&amp;quot; instead of &amp;quot;poppy.&amp;quot; So glad I caught that one. Anywho. I found this recipe over at the beautiful blog Picky Cook (lots of tasty inspiration here--check it out!): Lemon Poppy Seed Pancakes Makes 12 pancakes (enjoy one, freeze the rest) Recipe adapted from Picky Cook Ingredients: 2 cups unbleached all-purpose flour (but knowing me, I&amp;#x27;m opting for whole-wheat--why not?) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/3 cup sugar (Note from Sarah: I tend to find that pancakes don&amp;#x27;t need sugar when you plan on drizzling them with maple syrup, but in this case, berries are the topping so a little sugar is fine--but you can always use less than the recipe calls for. I plan on using half this much) Pinch of salt 1/3 cup poppy seeds Zest of 4 lemons 2 cups buttermilk 2 large eggs, lightly beaten 1/3 cup poppy seeds Cooking spray for pan Fresh berries for topping Preparation: To make the pancakes combine the flour, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don&amp;#x27;t worry if the batter is a bit lumpy, you don&amp;#x27;t want to over mix. Heat your skillet, pan, or griddle to medium-hot and coat it with cooking spray. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. P.S. Check out the method I used to make my last batch of make-and-freeze pancakes (just made more this morning)--this little trick has totally transformed breakfast at my house! More breakfast inspiration: *The recipe that totally got me on a healthy pancake kick! *Obsession: pumpkin waffles. *And how about some pumpkin spice granola for a cozy fall breakfast? More Ways to Get Glamour You could win $50,000 just for registering for or logging in to Glamour.com! Sign up for Glamour.com&amp;#x27;s Style Tips of the Week and Beauty Tip of the Day newsletters! Add Glamour to your iGoogle homepage. Follow us on Twitter! Photo: Picky Cook"^^<http://www.w3.org/2001/XMLSchema#string>
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