Before you believe the facade, we didn't have these for breakfast either. (we had them for dinner :)
Breakfast around here usually includes my favorite cereal (Multi-Grain Cheerios) after my run. The Manchild has recently learned how to eat cereal with a spoon and milk without spilling it all over the place. Ryan is usually suited up and halfway out the door before I can ask him if he managed to eat anything.
Let's just say we've gone the "Milk Chocolate Instant Breakfast + Banana = Shake'' route for that
Now that you know how breakfast is here, you can see why I can't pull off the whole I-make-a-hot-meal-for-my-family-each-morning-for-breakfast shpill. We just don't do a big breakfast around here unless it's a holiday or a special occasion. There's no time in the mornings! Nonetheless, we do have a breakfast-for-dinner meal a few times a month. So we still get our breakfast-food-fix.
I know lemon-poppy seed is probably a cliche flavor combo at this point, but it 'aint broke, right? I couldn't resist throwing this in our dinner menu this past week. I'm a sucker for blueberries - throw them on a stack of thick, fluffy pancakes?
Lemon Poppy Seed Pancakes with Fresh Blueberries
2 C flour
1 t baking powder
1 t baking soda
1/3 C sugar
pinch of salt
1/3 C poppy seeds
zest of 4 lemons
2 C buttermilk
2 large eggs, lightly beaten
2 T butter, melted
butter, to serve (and for griddle)
1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
2. In another bowl, combine the buttermilk, eggs, butter, lemon zest and poppy seeds.
3. Add the wet to the dry until it's the right consistency (you might not use all wet) Stir all ingredients together until they're just combined.
4. Heat up griddle to medium-hot and brush with melted butter. Pour about 1/3 C of batter in skillet. Wait until pancake bottom is golden and flip with a spatula. Cook other side until golden. Repeat with the rest of the batter.
5. Serve with warm syrup, butter, and fresh blueberries.
Recipe Adapted from: Picky Cook