Strawberry Lemon Poppyseed Pancakes PT30M https://img3.recipesrun.com/201907/2019/0829/d1/0/523220/300x200x50.jpg 3 servings Ingredients: 1 cup Strawberries, diced 1 Egg 1/2 tsp. Vanilla 1 cup Buttermilk 2 tsp. Lemon juice 1/4 cup Sugar 1/4 tsp. Salt 1/4 tsp. Baking soda 1 tsp. Baking powder 1 1/2 tbsp. Poppyseeds 1 1/4 cups Flour
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Strawberry Lemon Poppyseed Pancakes

By jiafei

3 Person
30 Minutes
0 Calories
Fluffy lemon poppyseed pancakes topped with an easy homemade strawberry sauce! Such a perfect summer breakfast treat! I love a good lemon poppyseed muffin. A big one with a little glaze on top and the little sugary crystals. Plus I added strawberries which takes the lemon-poppyseed thing to a whole other flavor level of greatness. These pancakes are easy to make. Whip up a simple buttermilk pancake batter, squeeze in a couple of lemons, sprinkle some poppy seeds, and throw in a few diced strawberries. Pour that delectably fragrant batter on the griddle and you’ve got one heck of a pancake on it’s way to your belly. And as far as the syrup is concerned, you can use bottled strawberry syrup if you aren’t feeling up to making it. I am telling you, the strawberry syrup is so so easy. It is. Don’t be afraid to make the strawberry syrup, your taste buds with thank you later and it’s a piece of cake and SO good.

Ingredients

  • 1 cup Strawberries, diced

  • 1 Egg

  • 1/2 tsp. Vanilla

  • 1 cup Buttermilk

  • 2 tsp. Lemon juice

  • 1/4 cup Sugar

  • 1/4 tsp. Salt

  • 1/4 tsp. Baking soda

  • 1 tsp. Baking powder

  • 1 1/2 tbsp. Poppyseeds

  • 1 1/4 cups Flour

Method

  • 01
    Add strawberries, sugar, water, vanilla, and honey to a medium saucepan and heat over medium heat stirring throughout until sugar is dissolved, remove from heat. Use an immersion blender to puree syrup (or you can transfer the mixture to a regular blender and then pulse for about one minute). When the syrup is smooth with only small bits of strawberries left, allow to sit and thicken over very low heat until pancakes are ready.
  • 02
    Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together lemon juice and sugar. Add buttermilk, vanilla, and egg and whisk until smooth.
  • 03
    Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries.
  • 04
    Pour 1/4-1/3 cup batter onto preheated pan or skillet. When edges begin to look "dry" and bubbles form and burst in the batter, use a large spatula to flip the pancake. Cook 1-2 minutes longer. Repeat with remaining batter. Serve warm with strawberry syrup and additional fresh strawberries and powdered sugar if desired.

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    Strawberry Lemon Poppyseed Pancakes

    3.6

    ( By jiafei )

    Fluffy lemon poppyseed pancakes topped with an easy homemade strawberry sauce! Such a perfect summer breakfast treat! I love a good lemon poppyseed muffin. A big one with a little glaze on top and the little sugary crystals. Plus I added strawberries which takes the lemon-poppyseed thing to a whole other flavor level of greatness. These pancakes are easy to make. Whip up a simple buttermilk pancake batter, squeeze in a couple of lemons, sprinkle some poppy seeds, and throw in a few diced strawberries. Pour that delectably fragrant batter on the griddle and you’ve got one heck of a pancake on it’s way to your belly. And as far as the syrup is concerned, you can use bottled strawberry syrup if you aren’t feeling up to making it. I am telling you, the strawberry syrup is so so easy. It is. Don’t be afraid to make the strawberry syrup, your taste buds with thank you later and it’s a piece of cake and SO good.
    01 Information
    • Grade easy
    • Serving 3 servings
    • Prep Time 10 Mins
    • Cook Time 20 Mins
    • Total Time 30 Mins
    02 Ingredients
    1 cup Strawberries, diced
    1 Egg
    1/2 tsp. Vanilla
    1 cup Buttermilk
    2 tsp. Lemon juice
    1/4 cup Sugar
    1/4 tsp. Salt
    1/4 tsp. Baking soda
    1 tsp. Baking powder
    1 1/2 tbsp. Poppyseeds
    1 1/4 cups Flour
    03 Method
    Step 1
    Add strawberries, sugar, water, vanilla, and honey to a medium saucepan and heat over medium heat stirring throughout until sugar is dissolved, remove from heat. Use an immersion blender to puree syrup (or you can transfer the mixture to a regular blender and then pulse for about one minute). When the syrup is smooth with only small bits of strawberries left, allow to sit and thicken over very low heat until pancakes are ready.
    Step 2
    Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together lemon juice and sugar. Add buttermilk, vanilla, and egg and whisk until smooth.
    Step 3
    Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries.
    Step 4
    Pour 1/4-1/3 cup batter onto preheated pan or skillet. When edges begin to look "dry" and bubbles form and burst in the batter, use a large spatula to flip the pancake. Cook 1-2 minutes longer. Repeat with remaining batter. Serve warm with strawberry syrup and additional fresh strawberries and powdered sugar if desired.
    04 Author
    jiafei jiafei
    126 Recipes

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