I don’t usually plant cilantro because that is the one herb I kill.  I am a cilantro killer.

This year was going to be different until I realized that I didn’t have enough space to plant the cilantro, so I left the plant sitting on the stairs until I could figure out what to do with the little guy.  I really didn’t want to kill, I love cilantro.

That is until Mike tripped down the stairs and stomped on the cilantro.

He spared me from the killing the cilantro.  I suppose I should be happy- it wasn’t be who killed it this time.

My Saturday (besides the cilantro incident) was perfect.  I planted the herb garden, laid outside, drank ice tea, read an entire book, and then spent an evening out on the town (well, as out as you can get in Macomb…)  I really don’t think a day can get better than that.

Well, except when you get pancakes for breakfast.  Yeah, pancakes make the day.

Lemon Poppy Seed Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2
  • ½ cup wheat flour
  • ¼ cup white flour
  • ¼ cup wheat germ
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch salt
  • 3 tablespoon Poppy Seeds
  • Zest from one lemon
  • 1 cup milk
  • ¼ cup egg whites
  • 1 tablespoon canola oil
  1. Whisk dry ingredients together in large bowl (including the zest and poppy seeds.) In a separate bowl, combine milk, eggs, and canola oil. Add wet ingredients to dry ingredients and stir until batter comes together and there are still a few lumps. Set aside and preheat griddle or a skillet over medium heat. Melt a small amount of butter in the skillet.
  2. Spoon mixture into circles (depending on size of pancake you want) and cook until small bubbles. Flip and cook until both sides are slightly golden. These pancakes work great with strawberry topping.
  3. (if batter seems too thick, add a little extra milk to thin down the batter.)

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