Week 46 – Strawberry Lemon Poppyseed Pancakes

Sorry for the delay, everyone!  We made this recipe a couple weeks ago on our day off for memorial day.  It’s not bad, but it’s not as great as I wanted it to be, and due to the process and sugar quantity, we’re unlikely to make it again.    But everyone has different tastes, so if you have a little time and want to try something new, have at it!

Strawberry Lemon Poppyseed Pancakes (recipe from here)

Ingredients:

For the syrup
  • 1.5 cups strawberries, hulled and diced
  • 1.5 cups sugar
  • ½ cup water
  • ½ teaspoon vanilla
  • 1 tablespoon honey
For the pancake batter
  • 1¼ cups all purpose flour
  • 1½ tablespoons poppyseeds
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup sugar
  • juice of 2 medium lemons
  • 1 cup buttermilk
  • ½ teaspoon vanilla
  • 1 egg
  • 1 cup strawberries, diced
Directions:
  1. Prepare the syrup: Add strawberries, sugar, water, vanilla, and honey to a medium sauce pan and heat over medium heat stirring throughout until sugar is dissolved, remove from heat. Use an immersion blender to purree syrup (or you can transfer the mixture to a regular blended and then pulse for about one minute). When syrup is smooth with only small bits of strawberries left, allow to sit and thicken over very low heat until pancakes are ready.
  2. Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray.
  3. Prepare the pancake batter: 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. 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
  4. Make the Pancakes: Pour ¼-1/3 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 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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