"I made these bad boys a few days ago, so I'm sadly tucking into some porridge rather than these snazzy Lemon and Poppy Seed Pancakes with a tangy Lemon Blueberry Sauce"
Lemon Poppy Seed Pancakes
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A Note from Feedfeed
These lemony pancakes are studded with poppyseeds and topped with macderated blueberries that are simple to make ahead for a sweet Sunday brunch.
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- Recipe Card
Prep time: 15mins
Cook time: 15mins
Recipe Card
ingredients
For the lemon poppyseed pancakes
- 1 lemon, zested and juiced
- 1 1/2 tablespoons poppyseeds
- 3 eggs
- 1 tablespoon caster sugar
- 1 teaspoon vanilla extract
- 7 ounces milk
- 5 teaspoons butter, melted, plus more for cooking
- 1 1/4 cups self rising flour
- 1 tablespoon baking soda
- Pinch of salt
ingredients
For the macerated blueberries
- 1 2/3 cups fresh blueberries
- 3 tablespoons caster sugar
- 1 lemon, zested and juiced
Method
Step 1
Make the blueberry syrup: In a bowl, combine the zest and juice into a bowl with the caster sugar. Using your fingers, pinch the zest into the sugar until the mixture resembles a coarse crumble. Add the blueberries, cover and allow to sit for at least 2 hours (ideally overnight).
Step 2
In a large mixing bowl, add the eggs and caster sugar. Whisk together until pale and fluffy and doubled in volume. Gently add the lemon zest and juice, vanilla, milk, and melted butter and whisk to combine.
Step 3
Sift together the flour, baking soda, and salt in the same bowl. Using a spatula, gently fold together until no lumps remain.
Step 4
Place a non stick frying pan on a high heat. Add a little bit of butter and a ladleful of batter. Cook for 1 minute on each side until golden browned and increased in volume. Repeat with remaining batter.
Step 5
Serve with the macerated blueberries and sauce.