Thursday, March 7, 2013

Lemon Poppy Seed Pancakes with Blueberry Sauce

Lemon Poppy Seed Pancakes 
with Blueberry Sauce 

2 C flour
1 t baking powder
1 t baking soda
1/3 C sugar
pinch of salt
1/3 C poppy seeds (I didn't use this much; seemed like too much.)
zest of 4 lemons (I split this entire recipe in 1/2 and used zest from 1 large lemon.)
2 C buttermilk (I used dry buttermilk/water.)
2 large eggs, lightly beaten
2 T butter, melted
butter, to serve (and for griddle)

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
2. In another bowl, combine the buttermilk, eggs, butter, lemon zest and poppy seeds.
3. Add the wet to the dry until it's the right consistency. Stir all ingredients together until they're just combined.
4. Heat up griddle to medium-hot and brush with melted butter. Pour about 1/3 C of batter in skillet. Wait until pancake bottom is golden and flip with a spatula. Cook other side until golden. Repeat with the rest of the batter.
5. Serve with warm maple syrup, butter, and warm blueberry sauce. 

Warm Blueberry Sauce
1 cup frozen blueberries
1/3 cup sugar
2 T. cornstarch
1 cup water
1 T. butter
Bring water, sugar, and cornstarch to a boil. Add butter and blueberries. Cook for about 10 minutes or until thickened and then pour over pancakes.

 ~adapted from baking with blondie.