Name: Lemon Poppy Seed Pancakes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 pancakes
Ingredients: 2 cups raspberries; 1 cup maple syrup; 2 lemons, zested and juiced (reserve the zest for the pancakes); 2/3 cup all-purpose flour, sifted; 1/4 cup sugar; 2 teaspoons poppy seeds; 1 heaping teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup sour cream; 1 teaspoon lemon extract; 1/4 teaspoon yellow food coloring; 2 large eggs, lightly beaten; 2 tablespoon salted butter, melted, plus more for serving; Canned whipped cream, for topping; 1/2 cup raspberries

Directions

For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
Strain the raspberries from the syrup and discard the pulp.
For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.

Lemon Poppy Seed Pancakes

Ingredients

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Directions

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