Fine Cooking Magazine - November/December 2020

Yield: Yields about 21 (3-1/2- to 4-inch) pancakes

A fun twist on the beloved pairing of lemon and poppy seed, these chia-flecked pancakes go well with a berry sauce or fresh berries and whipped cream, instead of traditional maple syrup. If you prefer thicker pancakes, reduce the water by 2 tablespoons.

Ingredients

9 oz. (2 cups) all-purpose flour
2 Tbs. black chia seeds
2-1/2 tsp. baking powder
3/4 tsp. table salt
1/2 tsp. baking soda
1 cup Greek yogurt
2 large eggs, at room temperature
5 Tbs. granulated sugar
2 Tbs. canola oil; more for the pan
1 Tbs. fresh lemon juice
2 tsp. finely grated lemon zest

Calories (kcal) : 100
Fat Calories (kcal): 35
Fat (g): 4
Saturated Fat (g): 1
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 1.5
Cholesterol (mg): 20
Sodium (mg): 170
Carbohydrates (g): 13
Fiber (g): 1
Protein (g): 3

Preparation

Position a rack in the center of the oven and heat the oven to 200°F. Set a large rimmed baking sheet in the oven.
In a medium bowl, whisk together the flour, chia seeds, baking powder, salt, and baking soda. In a large bowl, whisk together the yogurt, eggs, sugar, oil, lemon juice and zest, and 1 cup of water. Add the dry ingredients to the wet ingredients and whisk until well combined.
Heat a heavy-duty, 12-inch nonstick or cast-iron skillet over medium heat. Add 1 tsp. oil to the pan and turn the pan to coat evenly. Wipe out any excess oil with a paper towel. Working in batches, pour the pancake batter by a scant 1/4 cup into the hot skillet. Cook until bubbles appear on the surface of the pancakes, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden, about 1 minute more. Adjust the temperature and oil the pan as needed. Transfer the pancakes to the baking sheet and keep warm in the oven while you repeat with the remaining batter.

(3 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Baking Soda
IN THIS RECIPE
Greek Yogurt
IN THIS RECIPE
Canola Oil
FEATURED
Squash Blossoms

Reviews

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Reviews (3 reviews)

hanseata | 07/11/2017
I used regular yogurt, sparkling water, only 1/2 teaspoon of salt and substituted a quarter of the AP flour with whole wheat pastry flour.
The pancakes turned out great - delicate and lemony. I agree with the critical reviewer that the original amount of salt would have been too much for me, but I had no issues with the consistency. We had them with blueberry compote and I will definitely make them again.
bmmorris | 01/08/2016
I made the recipe exactly as written and the pancakes were terrific; fluffy with great flavor. I have never had the problem with the batter that someone else commented on and I have made them several times. I made them for my kids a month or two ago and they and my husband have kept asking for them ever since!
AuroraThiel | 08/22/2015
This recipe is pretty bad as written. It's much too dry, salty, and lacks lemon flavor that you expect. The acid activated the baking powder and soda as soon as I mixed the wet ingredients with the dry. I wound up with a stiff, fluffy dough, rather than a batter. I went ahead a tested a few like this. They came out very thick, but dry and mealy textured. Also salt was the overwhelming flavor. I mixed in some milk and a lot more lemon, and they became much more enjoyable.

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What We're Cooking Now

Name: Lemon Chia-Seed Pancakes
Yield: Yields about 21 (3-1/2- to 4-inch) pancakes
Ingredients: 9 oz. (2 cups) all-purpose flour; 2 Tbs. black chia seeds; 2-1/2 tsp. baking powder; 3/4 tsp. table salt; 1/2 tsp. baking soda; 1 cup Greek yogurt; 2 large eggs, at room temperature; 5 Tbs. granulated sugar; 2 Tbs. canola oil; more for the pan; 1 Tbs. fresh lemon juice; 2 tsp. finely grated lemon zest