Lemon Poppyseed Pancakes with Blueberry Sauce
Poppy seeds add crunch to these fluffy pancakes paired with a sweet-tart blueberry sauce. What’s the secret to tender pancakes? Don’t overmix your batter! Mixing builds structure, but overmixing will yield a tough pancake. If your batter is lumpy, let it hang out for 5 minutes before cooking. This will give the flour some time to absorb the liquid, ensuring the pancakes turn out just right.
Ingreadient
- 2 cups fresh or thawed frozen blueberries
- 2 1/2 tablespoons sugar
- 1 1/2 tablespoons water
- 1 tablespoon lemon juice
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons poppy seeds
- 1 1/2 teaspoons grated lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup whole-milk plain strained (greek-style) yogurt
- 3/4 cup whole milk
- 3 tablespoons unsalted butter, melted
- 1 large egg
Direction
Sign-Up/Login to continue ReadingRecipe Categories
