As a kid I was known as a pancake devourer. As an adult I’ve been deemed the “pancake queen.” Devourer, queen – either way you put it you can tell I love a stack of warm, fluffy pancakes in the morning just as much (or more) than the next girl. So, when I recently caught wind that there was a type of lemon I’d never tried – Meyer lemons – I couldn’t wait to create a new pancake recipe utilizing them as the star ingredient.

Meyer lemons get their name from Frank M. Meyer who worked for the U.S. Department of Agriculture in the early 1900s and brought the fruit back to the U.S. from China where they were cultivated. They are still tart but lack any harsh acidity, and taste slightly sweeter than a regular lemon.Meyer lemons are thought to be a cross between a lemon and a mandarin or orange. Because of this apparent hybrid, their skin is slightly more orange than a traditional lemon. They also boast plenty of vitamin C and would make a lovely addition to beverages and baked goods alike.

This pancake recipe is very simple to prepare and contains good-for-you ingredients like whole wheat pastry flour, Truvia instead of sugar, and low-fat buttermilk. It also features poppy seeds for a little punch of color and texture, and an optional lemon glaze.

One short stack of pancakes (three cakes) contains just 200 calories with glaze, so though it’s optional I highly recommend it. However, they would be just as scrumptious with a little butter and maple syrup or honey, or a simple dusting of powdered sugar.

Meyer Lemon Poppy Seed Pancakes
Yields 12 small pancakes; 10 medium

Ingredients
1 cup whole wheat pastry flour or unbleached all purpose
1 tsp baking powder
1/2 tsp baking soda
1 Tbsp Truvia or 2 Tbsp granulated sugar
pinch salt
1 cup low fat buttermilk (or sub milk + 1 tsp white vinegar or lemon juice)
1 medium egg
1/2 tsp pure vanilla extract
juice of two Meyer lemons (about 2 Tbsp)
1 Tbsp meyer lemon zest
1 Tbsp canola oil (or sub melted butter)
1 heaping Tbsp poppy seeds

Meyer Lemon Glaze (optional)
3 Tbsp powdered sugar
splash milk
1 Tbsp Meyer lemon juice

Method | Preheat electric skillet to 350 degrees F, or heat skillet over medium heat on the stove top. Add flour, salt, Truvia, baking soda, and baking powder to large bowl and mix. Combine egg, oil, lemon zest, lemon juice, vanilla and buttermilk in a separate bowl and whisk vigorously to combine. Add wet to dry and stir until just combined; a few lumps are OK. Do not over-mix. Add poppy seeds and stir just slightly to incorporate, then let batter rest for 5 minutes. In the meantime, prepare glaze by combining powdered sugar, milk and lemon juice in a small dish and whisking to combine. Set aside. Once skillet is hot, coat lightly with non-stick cooking spray and spoon on scant 1/4 cup measurements of pancake batter. Cook until bubbles appear on top and the edges start to dry, being careful not to burn. They should be light-golden brown. Flip and cook for one to two minutes more on other side. Serve immediately with butter, maple syrup or Meyer lemon glaze.

Estimated nutrition: Per 3 pancakes with glaze: 212 calories, 6 g fat, 1 g saturated fat, 121 mg sodium, 29 g carbohydrates, 3 g fiber, 7 g sugar, 7 g protein