Poppy Seed Pancakes


Adapted from Horn of the Moon Cookbook page 39

2 c milk
1⁄2 c poppy seeds
2 t honey
2 c whole wheat pastry flour or unbleached white
2 t baking powder
1⁄2 t baking soda
1⁄2 t salt
2 eggs, beaten
2 T canola oil
2 T butter

for serving – real maple syrup and more butter

Bring 1 cup of the milk to a boil in a saucepan. Immediately, turn off heat and add the poppy seeds and honey. Allow stand for 20 minutes.

Mix flour, baking powder, soda and salt in a medium bowl. In a separate bowl, mix eggs, remaining 1 cup milk, poppy seed mixture and oil. Add dry ingredients to wet ingredients.

Preheat frying pan over medium heat. When hot, add 1 teaspoon of butter, spread over pan, and pour ½ cup of batter for each pancake. Cook the pancakes until bubbles appear on top, flip over and cook for another 1-2 minutes until done.

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