Look, a recipe! The Shortstack’s been closed up for two whole months now, but pancakes have never stopped. There have been many Sunday flapjack brunches and there will be many more, though it’s true that nothing’s quite like breakfast to the tune of our favourite folks playing the sweetest songs. Still, these pancakes are worth making! Gather your friends and fiddles and fry these up — and it’ll probably be just as tasty as a Shortstack Sunday.
LEMON POPPYSEED PANCAKES
(these are the real Shortstack ones – fully vegan)
Makes enough to serve two hungry eaters. Double for four.
2 cups flour
3/4 teaspoon salt
2 teaspoons baking powder
1 tablespoons lemon zest
2 tablespoons sugar
2 tablespoons poppy seeds
2 cups water
3 tablespoons lemon juice
3 tablespoons oil
1 teaspoon vanilla
1 tablespoon apple cider vinegar
3/4 teaspoon baking soda
In a medium-sized bowl, mix together flour, salt, baking powder and poppy seeds until fully combined. In a separate small bowl, massage the lemon zest into the sugar until the sugar is fragrant and yellow. Add zest and sugar mixture to the dry ingredients.
In a medium-sized bowl, combine the water, lemon juice, oil and vanilla. In a separate container, mix together the apple cider vinegar and baking soda and then add immediately to the wet ingredients.
Add the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix! It’s okay for your batter to be a little lumpy. Overmix and you’ll get lemon poppyseed biscuits.
Fry in a lightly-greased pan over medium heat, flipping once when bubbles ring around the edge of the pancake. You can store these in the oven until ready to serve if needed.
We served these with pomegranate glaze, but really, you don’t need much more than maple syrup to make these divine. If you’re not vegan after all (then what are you doing here? Go make this recipe instead!), you could serve these up with cream cheese and everything would be wonderful.