Strawberry Lemon Poppy Seed Pancakes
Jan 25, 2021 1:09:53 GMT -5
Post by leilani on Jan 25, 2021 1:09:53 GMT -5
STRAWBERRY LEMON POPPY SEED PANCAKES
Ingredients
LEMON ALMOND POPPY SEED PANCAKES:
3/4 C. milk
2 Tbsp. fresh lemon juice about 1 small lemon juiced
1 egg
2 Tbsp. butter melted
1/2 tsp. vanilla extract
1 tsp. almond extract optional (but incredible)
1 C. flour
2 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. poppy seeds
zest of 1 small lemon
STRAWBERRY SYRUP:
1 1/2 C. strawberries hulled and chopped
1 1/2 C. sugar
1/2 C. water
1/2 tsp. vanilla extract
1 Tbsp. honey
Instructions
1. Start by making the syrup. Place all syrup ingredients in a sauce pan and place on medium heat. Stir occasionally until sugar melts. Once it's melted, transfer to a blender or use an immersion hand held blender to blend until smooth. Place back in sauce pan over low heat and let thicken while you make the pancakes.
2. Pancakes: Combine milk and lemon juice and let sit for 5 minutes to thicken. (NOTE: I would zest your lemon into a bowl before cutting and juicing.)
3. In a separate bowl combine flour, sugar, baking powder, baking soda, salt, poppy seeds and lemon zest.
4. Add egg, butter, vanilla and almond to the milk mixture and whisk until smooth. Pour into dry ingredients and stir until most of the lumps are done, but there still will be lumps, so don't fret! Lumpy is good!
5. Heat a pan over medium heat and take 1/4 cup amounts of batter to make pancakes! Cook until the edges are nearly done and then flip!
6. Serve with warm Strawberry Syrup!
NOTE: I chopped up extra strawberries and placed them onto of my pancakes and poured the syrup over them!
link
Ingredients
LEMON ALMOND POPPY SEED PANCAKES:
3/4 C. milk
2 Tbsp. fresh lemon juice about 1 small lemon juiced
1 egg
2 Tbsp. butter melted
1/2 tsp. vanilla extract
1 tsp. almond extract optional (but incredible)
1 C. flour
2 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. poppy seeds
zest of 1 small lemon
STRAWBERRY SYRUP:
1 1/2 C. strawberries hulled and chopped
1 1/2 C. sugar
1/2 C. water
1/2 tsp. vanilla extract
1 Tbsp. honey
Instructions
1. Start by making the syrup. Place all syrup ingredients in a sauce pan and place on medium heat. Stir occasionally until sugar melts. Once it's melted, transfer to a blender or use an immersion hand held blender to blend until smooth. Place back in sauce pan over low heat and let thicken while you make the pancakes.
2. Pancakes: Combine milk and lemon juice and let sit for 5 minutes to thicken. (NOTE: I would zest your lemon into a bowl before cutting and juicing.)
3. In a separate bowl combine flour, sugar, baking powder, baking soda, salt, poppy seeds and lemon zest.
4. Add egg, butter, vanilla and almond to the milk mixture and whisk until smooth. Pour into dry ingredients and stir until most of the lumps are done, but there still will be lumps, so don't fret! Lumpy is good!
5. Heat a pan over medium heat and take 1/4 cup amounts of batter to make pancakes! Cook until the edges are nearly done and then flip!
6. Serve with warm Strawberry Syrup!
NOTE: I chopped up extra strawberries and placed them onto of my pancakes and poured the syrup over them!
link