BLUEBERRY LEMON POPPY SEED PANCAKES
Love this healthy twist on my family's favorite muffins. The fresh lemon flavor is really bright and the poppy seeds add a subtle crunch to these fluffy pancakes. Really delicious drizzled with your favorite local honey or maple syrup.
Provided by Lisa Keys @blendwell
Categories Other Breakfast
Number Of Ingredients 11
Steps:
- In large bowl, whisk flour, sugar, poppy seeds and baking powder.
- In another bowl, whisk milk, egg, butter, lemon zest, juice and extract.
- Add wet ingredients to dry, mixing just until dry ingredients are moistened. do not over mix. The batter will look lumpy.
- In large skillet, over medium heat, melt additional butter to lightly grease the skillet.
- Pour scant 1/4 cupfuls of batter into the pan. Sprinkle with blueberries. Cook the pancakes until the edges begin to brown; about 1 minute. Flip pancakes and cook other side to a golden brown.
- Serve pancakes with your favorite toppings.
LEMON POPPY SEED PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 pancakes
Number Of Ingredients 15
Steps:
- For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
- For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
- Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Strain the raspberries from the syrup and discard the pulp.
- For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.
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