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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
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!
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.