Fluffy Lemon Poppy Seed Blueberry Pancakes
It's been a while but here we are again yet with another pancake recipe. Why do I love pancakes, maybe this is a whole discussion for another day. Or maybe today is the day. I love pancakes because they are easy “cakes” to make. Just make a simple pancake batter, fry it in a pan and you are good to go. They make a breakfast meal very flavorful and with the fluffy pancakes even just one could be enough. Pancakes come in various forms and as for me, I chose to transform my cake recipes into pancake recipes. The same can be converted into a delicious waffle. A good pancake recipe calls for a good pancake syrup. The syrup complements the pancake dish. Because you are using syrup then it means that even the amount of sugar you use to make your batter should be minimal otherwise the whole breakfast will be less enjoyable. So Lemon poppy seed pancakes cooked in whole blueberries topped with my pancake syrup is a perfect song to wake up to on a Brunchy Sunday Morning. So let’s make some.
Lemon poppy seed pancakes cooked in whole blueberries topped with my pancake syrup is a perfect song to wake up to on a Brunchy Sunday Morning. So let’s make some.
- 2 cups all-purpose flour
- 1 tsp 1 baking powder, 3/4 tsp baking soda.
- 1/2 tsp salt,
- 2 Tablespoons Sugar
- 2 eggs
- 1 3/4 cup sour milk/mala
- 1/8 cup melted butter
- 2 eggs
- 1/2 of Juice lemon
- 1 cup blueberries
- 1 tsp vanilla extract/ essence
- 1 Tablespoon poppy seeds
- 1/2 tsp lemon zest
The pancake syrup is optional but recommended. I use a ratio of 1 cup brown sugar, 2 tablespoons honey 2 cups water, cook this until it reduces in half. Then add in your extracts for flavoring. Pour this on your pancakes as you serve. Add fruits of choice for the toppings and icing sugar for garnish.
