Lemon Poppyseed Pancakes with Lemon Cream Syrup
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups all-purpose flour
3 1/2 Tbsp poppy seeds
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup granulated sugar
1 Tbsp lemon zest
2 cups buttermilk
2 Tbsp fresh lemon juice
2 large eggs
1 1/2 tsp lemon extract
1/2 tsp vanilla extract
3 Tbsp butter
Diced fresh strawberries
1/2 cup heavy cream
1/4 cup butter
1 cup granulated sugar
1/4 cup fresh lemon juice
1 tsp lemon extract
Directions
Preheat an electric griddle to 375 degrees. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds. Create a well in dry mixture and set aside. In a seperate mixing bowl, whisk together 1/4 cup sugar with lemon zest, then blend in buttermilk, lemon juice, eggs, lemon extract, vanilla extract and melted butter. Pour buttermilk mixture into well in flour mixture and whisk just until nearly combined . Butter griddle if necessary and pour batter onto griddle into rounds about 1/4 - 1/3 cup at a time. Cook until bottom is golden then flip and cook opposite side until golden. Serve immediately with Lemon Cream Syrup and fresh strawberries if desired.
In a medium saucepan combine heavy cream, butter, sugar and lemon juice. Cook mixture over medium heat, stirring frequently, until mixture begins to boil. Allow to boil for 1 without stirring, then remove from heat and stir in baking soda. Whisk for about 10 seconds until mixture becomes foamy and frothy then return to low heat and cook about 30 seconds longer , then remove from heat and stir in lemon extract. Serve warm.
Syrup can be stored in the refrigerator up to one week and reheated before serving.