Pancake Tuesday

In honor of National Pancake Day, I made lemon-poppyseed pancakes for dinner last night. The recipe is based on one from King Arthur (Lemon Zephyr pancakes), and it includes both oatmeal and grated apple, so you can even call them healthy. But they don't taste like they have oatmeal in them (not that oatmeal is bad), nor can you tell that they contain apple. The pancakes aren't too sweet on their own (having only the apple as sweetener), so I topped them with a little butter and warm maple syrup. I also made a citrus salad (blood oranges, navel oranges, and pink grapefruit) and a strawberry-feta-almond salad on baby romaine. This feta btw is one from Blue Ridge Dairy that we bought at the farmer's market on Sunday, and it's just fabulous. I've added it to as many things as possible, including just nibbling on it by itself as a snack.

Lemon-poppyseed pancakes
Makes about 10 four-inch pancakes

1/2 c oatmeal
1 1/4 c buttermilk (I use soured milk - milk with lemon juice or apple cider added)
1 Granny Smith apple, peeled and grated
zest of one lemon
juice of one lemon (can use in the soured milk or in addition to that)
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 c flour
1 egg
2 Tbs unsalted butter, melted
1/4 tsp nutmeg
1 tsp poppy seeds

In a mixing bowl, combine the oats and the buttermilk/soured milk. While they soak, zest the lemon and peel and grate the apple. In a small bowl, combine the salt, baking soda, baking powder, and flour; set aside. To the oat mixture, add the egg, butter, apple, lemon zest, lemon juice (if using extra), nutmeg, and poppy seeds. Then add the flour mixture and mix well. Cook the pancakes on a preheated, greased griddle, using 1/4-cupfuls of batter per each pancake. Serve with warm syrup or jam.