Lemon Poppy Seed Pancakes
- Level: Easy
- Yield: 8 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 295
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 49
- Dietary Fiber
- 4
- Sugar
- 33
- Protein
- 4
- Cholesterol
- 71
- Sodium
- 331
- Total: 25 min
- Active: 25 min
Ingredients
Raspberry Syrup:
2 cups raspberries
1 cup maple syrup
2 lemons, zested and juiced (reserve the zest for the pancakes)
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
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.