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lemon poppy seed pancakes & toppings

(3 RATINGS)
108 Pinches 2 Photos
DeeDee2011 avatar
PINE MOUNTAIN, GA
Updated on May 4, 2014

Serve these light and fluffy pancakes to your mom on Mothers Day. I promise she will be delighted!! Blueberries are my favorite topping with some whipped cream. Right now I can't find blueberries in my area (fresh or frozen) so I settled for my next favorite topping; strawberries. Then I discovered I didn't have any heavy cream for my whipped topping. With or without the whipped topping, these pancakes were delish! Hope you enjoy!

prep time 10 Min
cook time 5 Min
method Stove Top
yield This makes 8 pancakes

Ingredients

  • 1 cup all purpose baking mix
  • 1 cup lemon cake mix
  • - zest of one lemon
  • 1/2 to 1 tablespoons poppy seeds
  • 1 cup buttermilk
  • 2 large eggs, separated
  • 2 tablespoons butter, melted
  • BLUEBERRY SAUCE TOPPING
  • 2 cups fresh or frozen blueberries
  • 1/2 cup water
  • 1/2 to 3/4 cups sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstartch
  • 2 tablespoons cold water
  • - lemon zest, grated (optional)
  • STRAWBERRY TOPPING
  • 1 pint fresh strawberries, sliced
  • 1/4 to 1/2 cup sugar
  • - lemon zest, grated (optional)
  • WHIPPED TOPPING
  • 1 cup very cold whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon extract

How To Make lemon poppy seed pancakes & toppings

  • Step 1
    PANCAKES: Combine all purpose baking mix, cake mix, lemon zest and poppy seed in a batter bowl.
  • Step 2
    In another bowl, combine the buttermilk, egg yolks, and butter; whisk together.
  • Step 3
    Add the wet ingredient to the dry ingredient; stir until they're just combined.
  • Step 4
    Beat egg whites until they form a peak (but not dry); gently fold in to batter.
  • Step 5
    Heat griddle or skillet to medium and very lightly brush with melted butter or oil.
  • Step 6
    Pour about 1/3 C of batter (per pancake) onto hot griddle/skillet. Wait until pancake bottom is lightly browned; flip with a spatula and cook until other side is lightly browned. Repeat with the remaining batter.
  • Step 7
    Keep warm in oven at 170 degrees until ready to serve.
  • Step 8
    Serve with warm blueberry sauce or with fresh strawberries. And don't forget the whipped topping.
  • Step 9
    BLUEBERRY SAUCE TOPPING: In a saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Stir frequently, and bring to a low boil.
  • Step 10
    In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  • Step 11
    Slowly stir the corn starch into the blueberries, taking careful not to crush the blueberries.
  • Step 12
    Simmer until sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
  • Step 13
    Remove from heat and gently stir in lemon zest.
  • Step 14
    STRAWBERRY TOPPING: Combine sugar and strawberries. Allow to set until sugar dissolves. This will sweeten the strawberries and make a syrup.
  • Step 15
    WHIPPED TOPPING: Pour cold whipping cream into a cold bowl. Beat on high speed of hand mixer until it starts to thicken; add sugar and lemon extract; continue beating until it forms a peak. Refrigerate until ready to serve.
  • Step 16
    NOTE: I took the rest of my cake mix and mixed with an equal amount of all-purpose baking mix and stored in a airtight container. I then put in the fridge for later use.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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