lemon poppy seed pancakes & toppings
(3 ratings)
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!
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(3 ratings)
yield
serving(s)
prep time
10 Min
cook time
5 Min
method
Stove Top
Ingredients For lemon poppy seed pancakes & toppings
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1 call purpose baking mix
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1 clemon cake mix
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zest of one lemon
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1/2 to 1 Tbsppoppy seeds
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1 cbuttermilk
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2 lgeggs, separated
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2 Tbspbutter, melted
- BLUEBERRY SAUCE TOPPING
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2 cfresh or frozen blueberries
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1/2 cwater
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1/2 to 3/4 csugar
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2 Tbspfresh lemon juice
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2 Tbspcornstartch
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2 Tbspcold water
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lemon zest, grated (optional)
- STRAWBERRY TOPPING
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1 ptfresh strawberries, sliced
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1/4 to 1/2 csugar
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lemon zest, grated (optional)
- WHIPPED TOPPING
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1 cvery cold whipping cream
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1/4 cpowdered sugar
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1/2 tsplemon extract
How To Make lemon poppy seed pancakes & toppings
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1PANCAKES: Combine all purpose baking mix, cake mix, lemon zest and poppy seed in a batter bowl.
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2In another bowl, combine the buttermilk, egg yolks, and butter; whisk together.
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3Add the wet ingredient to the dry ingredient; stir until they're just combined.
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4Beat egg whites until they form a peak (but not dry); gently fold in to batter.
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5Heat griddle or skillet to medium and very lightly brush with melted butter or oil.
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6Pour 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.
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7Keep warm in oven at 170 degrees until ready to serve.
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8Serve with warm blueberry sauce or with fresh strawberries. And don't forget the whipped topping.
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9BLUEBERRY SAUCE TOPPING: In a saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Stir frequently, and bring to a low boil.
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10In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
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11Slowly stir the corn starch into the blueberries, taking careful not to crush the blueberries.
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12Simmer until sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
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13Remove from heat and gently stir in lemon zest.
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14STRAWBERRY TOPPING: Combine sugar and strawberries. Allow to set until sugar dissolves. This will sweeten the strawberries and make a syrup.
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15WHIPPED 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.
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16NOTE: 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lemon Poppy Seed Pancakes & Toppings:
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