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Rejoice! It’s nearly Pancake Day; that glorious time of the year when we’re encouraged to overlook life’s trivial matters and focus on what really makes us happy - eating pancakes until we can no longer move.

Of course, pancake day is only as good as your pancakes, and because you can do better than a sprinkle of sugar and lemon this year, we’ve teamed up with our talented foodie friend Kat AKA @theloopywhisk to bring you her mouthwatering recipe for Lemon Poppyseed Pancakes.

They’re easy to make, and so delicious you’ll wish it could be Pancake Day every day. Ready? Set? Flip!

Lemon Poppyseed
Pancakes.

Makes 12-14 pancakes | Preparation time 15 minutes

Ingredients:
300 grams plain flour
2 tablespoons poppy seeds
3 – 5 tablespoons granulated sugar
½ teaspoon salt
Zest of 2 lemons
4 medium eggs, room temperature
2 tablespoons melted unsalted butter
600 millilitres milk, room temperature

For serving:
Lemon curd
Double cream
Lemon zest
Poppy seeds

Method.

1. In a large bowl, mix together the plain flour, poppy seeds, sugar, salt and lemon
zest until combined.

2. In a separate bowl, mix together the eggs, melted butter and milk until homogeneous.

3. Slowly add the wet ingredients to the dry, while
constantly whisking using a hand mixer, with the double beater attachments, until you get a smooth pancake batter with no flour clumps.

4. Pre-heat a well-seasoned cast iron skillet until
very hot. Generously butter the skillet, then pour in ½ cup of pancake batter, swirling the skillet around to get an even thin coating of the batter.

5. Cook on medium-high heat for about 1 minute, or until the pancake loosens from the skillet and is golden brown on the bottom.

6. Flip the pancake and cook for a further 30 seconds to 1 minute, then place on a plate or cooling rack to cool.

7. Repeat with the rest of the batter.

8. Serve with lemon curd, freshly whipped cream (if you have a cream dispenser), and a sprinkling of lemon zest and poppy seeds.

9. ENJOY!

Fluffy and sweet with a light citrus twist, these
tongue-tingling pancakes are so good you won’t be able to wait until next pancake today to enjoy them again.

All the mouthwatering images above were supplied to us by Kat herself, so make sure to follow her at @theloopywhisk if you want to feast your eyes on more.

You might need these...

Rejoice! It’s nearly Pancake Day; that glorious time of the year when we’re encouraged to overlook life’s trivial matters and focus on what really makes us happy - eating pancakes until we can no longer move.

Of course, pancake day is only as good as your pancakes, and because you can do better than a sprinkle of sugar and lemon this year, we’ve teamed up with our talented foodie friend Kat AKA @theloopywhisk to bring you her mouthwatering recipe for Lemon Poppyseed Pancakes.

They’re easy to make, and so delicious you’ll wish it could be Pancake Day every day. Ready? Set? Flip!

Lemon Poppyseed
Pancakes.

Makes 12-14 pancakes | Preparation time 15 minutes

Ingredients:
300 grams plain flour
2 tablespoons poppy seeds
3 – 5 tablespoons granulated sugar
½ teaspoon salt
Zest of 2 lemons
4 medium eggs, room temperature
2 tablespoons melted unsalted butter
600 millilitres milk, room temperature

For serving:
Lemon curd
Double cream
Lemon zest
Poppy seeds

Method.

1. In a large bowl, mix together the plain flour, poppy seeds, sugar, salt and lemon zest until combined.

2. In a separate bowl, mix together the eggs, melted butter and milk until homogeneous.

3. Slowly add the wet ingredients to the dry, while constantly whisking using a hand mixer, with the double beater attachments, until you get a smooth pancake batter with no flour clumps.

4. Pre-heat a well-seasoned cast iron skillet until very hot. Generously butter the skillet, then pour in ½ cup of pancake batter, swirling the skillet around to get an even thin coating of the batter.

5. Cook on medium-high heat for about 1 minute, or until the pancake loosens from the skillet and is golden brown on the bottom.

6. Flip the pancake and cook for a further 30 seconds to 1 minute, then place on a plate or cooling rack to cool.

7. Repeat with the rest of the batter.

8. Serve with lemon curd, freshly whipped cream (if you have a cream dispenser), and a sprinkling of lemon zest and poppy seeds.

9. ENJOY!

Fluffy and sweet with a light citrus twist, these tongue-tingling pancakes are so good you won’t be able to wait until next pancake today to enjoy them again.

All the mouthwatering images above were supplied to us by Kat herself, so make sure to follow her at @theloopywhisk if you want to feast your eyes on more.

You might need these...