Lemon Poppy seed Pancakes & OXO Give-a-way!

Oxo (the makers of numerous ergonomically friendly kitchen and household products) sent me one of their newest items – the Egg Beater to try out! 

I’ve never owned a hand-held egg beater before – and now I’m wondering why!   It is really smooth and easy to quickly mix up this batter (and I’ve also tried it with some scrambled eggs).  Like their other products that I own – the handle is really big and comfortable.  My favorite part is that it comes apart really easily to put into your dishwasher (I hate hand-washing anything).  It is perfect for eggs, batters and small batches of whipped cream.  I’m hoping to get plenty of use out of it in the future – there are lots of times I really don’t need to drag out my stand mixer or even my hand-held electric one.  So this is the perfect alternative.  

Do you want to own one?  Lucky for you OXO also sent me an Egg Beater to give-a-way to one of my readers!  

Please leave a comment in this post (no Anonymous comments) telling me what your favorite breakfast item is?

The Giveaway ends on Midnight EST December 18th, 2011.  Only open to U.S. residents. You may only enter once (duplicate entries from the same IP address will be deleted). Please leave a valid email address or website so I can reach you to claim your prize.  Winner will be chosen based on the number of comments received by random.org.

I don’t want to forget to tell you about these pancakes.  They are the perfect alternative to your usual breakfast, in case you are in a rut.  The lemon zest really makes these taste lemon-y and the poppy seeds give a bit of texture to the pancakes.  I topped them with some sliced strawberries mixed with a bit of maple sugar – which was a nice complement to the lemon flavor in the pancakes.   I definitely plan to make these again soon! Enjoy!

Full Disclosure: I was provided the Oxo Egg Beater for free as part of the Oxo Blogger Outreach program.  However, the opinions in this post are completely mine.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 2 Tbsp. sugar
• pinch of salt
• 2 Tbsp. poppy seeds
• zest of 1/2 lemon
• 1 cup milk
• juice from 1/2 lemon
• 1 large egg
• 1 Tbsp. canola oil, plus more for cooking
• Strawberries and sugar for topping (optional)

Directions

1. Combine the milk and lemon juice in a measuring cup, set aside for 5-10 minutes.

2. Combine the flour, baking powder, baking soda, sugar and salt in a bowl, set aside.

3. In a separate bowl combine the milk (now its actually buttermilk), egg, oil, lemon zest and poppy seeds.  Mix thoroughly to combine.

4. Stir all the ingredients until they are just combined.

5. Heat your skillet or griddle to medium and add a bit of oil. Pour about 1/3 of a cup of batter into the skillet.  Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. 

6. Serve with strawberries, if desired.

Source: adapted from Picky Cook

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