Category Archives: Pancakes

Lemon Poppy Seed Blueberry Pancakes



Serves: 6-7 pancakes


• 1 cup + 2 tbsp all-purpose flour
• 1½ tbsp baking powder
• ½ tsp sea salt
• 2 tbsp lemon zest (approx. 2 lemons worth)
• 2 tbsp poppy seeds
• ½ cup fresh or frozen blueberries
• 1 tbsp melted coconut oil
• 1 cup Silk Vanilla Soymilk
• 1 tbsp lemon juice
• ¼ cup sugar


1. Preheat a nonstick frying pan over medium heat.
2. Mix together flour, baking powder, and sea salt. Stir in the lemon zest, poppy seeds, and blueberries.
3. Add the lemon juice to the vanilla soy milk. Set aside for 5 minutes.
4. Stir sugar into the vanilla soy milk + lemon juice.
5. Stir the melted coconut oil into the dry ingredients.
6. Add the soy milk/lemon juice/sugar to the dry ingredients. Use a fork to mix well, until there are no lumps in the batter.
7. Spoon ¼-1/3 cup of the batter onto your preheated pan. Cook the first side for about 1-2 minutes – until the edges appear dry and cooked. Always flip the pancake before dry spots begin to form on the tops of your pancakes.
8. Flip and cook for another 1-2 minutes.
9. Store the cooked pancakes in a single layer on the racks in your warm oven – this will keep them warm but not soggy.
10. Continue cooking the pancakes until all the batter is used up. Makes about 6-7 pancakes.

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Cornmeal Pancakes

Cornmeal Pancakes

I got this recipe from my friend Pat whose grandmother made these often. They have become a family favorite around here too. Thanks, Pat!

(My grandmother’s recipe from the 1930s – Patricia Plake Keeney)

Makes eight saucer sized pancakes

1 Cup Flour
1 Tablespoon Sugar
3 Tablespoons Coarsely Ground Corn Meal
1 Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt

1 Egg, beaten
1 Cup Buttermilk
2 Tablespoons Cooking Oil
2 drops Pure Vanilla Extract
½ Cup Broken Pecans (optional)

Combine first six ingredients in a medium bowl – mix with a fork and set aside.
In a small bowl, beat the egg with a fork, add buttermilk, vanilla, and cooking oil
Add egg mixture, all at once, to flour mixture.
Stir with a large wooden spoon (that’s what Grandma always used) until moistened.
(Batter should be lumpy.)
Lightly fold in Pecan pieces.

(Add additional buttermilk to thin the batter if needed, but batter should be thick.)

Spoon onto un-greased, stick-free griddle. If using a regular skillet lightly spray with cooking oil.
When bubbles appear on the surface of cakes (at about two minutes), flip them over.
Cook another minute or two and serve.

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