So I was looking through Pinterest for something yummy for breakfast for a girl's getaway to a cozy cabin at Bear Lake. I love anything lemon! And poppy seeds, well, that just adds to it, right? This recipe is topped with a lemon cream syrup that just makes it delish! It's easy and makes quite a few pancakes. I topped it with the syrup, a little whipped cream and of course, a lemon twist!
We are going to top these with fresh blueberries when we eat them this weekend. I didn't have any blueberries, though,so I grabbed some of my frozen raspberries and put them on top and oh my goodness!!! You really need to try these. If you love lemon and you love breakfast, you will not be disappointed!
NOTE: I have also used my Buttermilk Syrup and it's yummy too!
Lemon Poppyseed Pancakes with Lemon Cream Syrup
Yield: About 14 pancakes
Ingredients
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2 cups all-purpose flour
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3 1/2 Tbsp poppy seeds
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/4 cup granulated sugar
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1 Tbsp lemon zest
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2 cups buttermilk
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2 Tbsp fresh lemon juice
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2 large eggs
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1 1/2 tsp lemon extract
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1/2 tsp vanilla extract
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3 Tbsp butter, melted
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Diced fresh strawberries, for serving (optional)
Lemon Cream Syrup
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1/2 cup heavy cream
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1/4 cup butter (I recommend salted butter)
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1 cup granulated sugar
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1/4 cup fresh lemon juice
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1/2 tsp baking soda
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1 tsp lemon extract
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Directions
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For the pancakes:
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Preheat an electric griddle to 375 degrees. In a mixing bowl
whisk together flour, poppy seeds, baking powder, baking soda and salt for 30
seconds. Create a well in dry mixture and set aside. In a seperate mixing bowl,
whisk together 1/4 cup sugar with lemon zest, then blend in buttermilk, lemon
juice, eggs, lemon extract, vanilla extract and melted butter. Pour buttermilk
mixture into well in flour mixture and whisk just until nearly combined (batter
should be lumpy, don't over-mix). Butter griddle if necessary and pour batter
onto griddle into rounds about 1/4 - 1/3 cup at a time. Cook until bottom is
golden then flip and cook opposite side until golden. Serve immediately with
Lemon Cream Syrup and fresh strawberries if desired.
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For the syrup:
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In a medium saucepan combine heavy cream, butter, sugar and
lemon juice. Cook mixture over medium heat, stirring frequently, until mixture
begins to boil. Allow to boil for 1 without stirring, then remove from heat and
stir in baking soda. Whisk for about 10 seconds until mixture becomes foamy and
frothy then return to low heat and cook about 30 seconds longer (until baking
soda flavor has cooked out), then remove from heat and stir in lemon extract.
Serve warm.
Note: Syrup can be stored in the refrigerator up to one week and
reheated before serving
