Recipe Book

The Tastes of Sophia's Kitchen

Lemon Poppy Seed Pancakes



  • 3/4 cup milk
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 1 egg
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon poppy seeds
  • 1 teaspoon lemon zest
  • Oil for pan


  1. Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.

  2. In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.

  3. Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.


Serves 4. I suggest serving with blueberries and maple syrup.


Mom's Key Lime Pie



  • 4 egg yolks
  • 6 egg whites
  • 1 can sweetened condensed milk
  • ½ cup lime juice
  • ¾ cup sugar (I have found that ½ seems to be enough)
  • ½ tsp cream of tartar
  • Pie shell (this recipe says baked shell – I prefer graham cracker)


  1. Add cream of tartar to egg whites and beat until foamy. Continue beating while adding sugar, 1 tablespoon at a time until egg whites peak.

  2. Beat egg yolks until lemon colored. Blend in condensed milk slowly. Add lime juice and mix well.

  3. Fold 6 tablespoons of the meringue into the filling mixture.

  4. Pour into a 9 inch baked pie shell.

  5. Top with meringue and bake in a slow oven at 330 degrees, until golden brown. (~20 minutes)



  • Put beaters and mixing bowl in refrigerator or freezer before mixing the egg whites.
  • Less is more when folding some of the meringue into the filling. The most challenging part of this recipe is getting the filling to solidify and less meringue in the filling helps.