Lemon Poppy Seed Pancakes With Blueberry Syrup

Embark on a delightful culinary journey with our Lemon Poppy Seed Pancakes and Blueberry Syrup recipe! These fluffy pancakes burst with lemon zest and poppy seeds, while the vibrant blueberry syrup adds a sweet and tangy twist.

Get ready to treat your taste buds to a perfect balance of flavors and textures in every bite.

Let’s get started!

Ingredients

• Lemon Poppy Seed Pancakes:
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 cup milk
• 1 tablespoon lemon zest
• 2 tablespoons poppy seeds
• Blueberry Syrup:
• 1 cup fresh or frozen blueberries
• 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions

To embark on your culinary adventure with Lemon Poppy Seed Pancakes and Blueberry Syrup, let’s start with the pancakes.

In a spacious bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

Whisk them together to ensure even distribution.

In a separate bowl, whisk together the egg and milk.

Stir in the grated lemon zest and poppy seeds.

Pour the wet ingredients into the dry ingredients and whisk until just combined – avoid overmixing, as this can result in tough pancakes.

Heat a lightly oiled griddle or skillet over medium heat.

Pour about 1/4 cup of batter onto the hot surface for each pancake.

Cook for 2-3 minutes per side, or until golden brown and cooked through.

Now, let’s turn our attention to the vibrant Blueberry Syrup.

In a saucepan, combine the blueberries, sugar, water, and lemon juice.

Bring to a simmer over medium heat and cook for 10-12 minutes, or until the blueberries have softened and the syrup has thickened.

Use a potato masher or fork to gently crush some of the blueberries for a more rustic texture.

Once the pancakes are cooked, stack them on a plate and generously drizzle the Blueberry Syrup over them.

Garnish with additional lemon zest and fresh blueberries if desired.

Savor the perfect balance of tangy lemon and sweet blueberries in every bite.

Notes

• For fluffier pancakes, let the batter rest for 10-15 minutes before cooking.
• Adjust the sweetness of the blueberry syrup by adding more or less sugar to taste.
• Serve with a dollop of whipped cream or ice cream for an extra treat.
• Leftover pancakes can be reheated in the microwave or toaster.
• The blueberry syrup can also be used as a topping for waffles, French toast, or yogurt parfaits.

Nutrional Value

• Calories: 350
• Fat: 12g
• Saturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 8g
• Sodium: 500mg
• Cholesterol: 55mg
• Vitamins and Minerals:
• Vitamin A: 10%
• Vitamin C: 20%
• Calcium: 10%
• Iron: 5%