Lemon Poppyseed Pancakes with Lemon Cream Syrup

Lemon Poppyseed Pancakes with Lemon Cream Syrup might be just the side dish you are searching for. This recipe serves 14 and costs 46 cents per serving. One serving contains 218 calories, 5g of protein, and 9g of fat. 160 people have made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Cooking Classy. A mixture of lemon juice, flour, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so awesome. Similar recipes include Lemon Cream Cheese Pancakes With Blueberry Maple Syrup, Lemon Poppyseed Ricotta Pancakes, and Lemon Syrup Cake with Berries and Lemon-Curd Cream.

Servings: 14

 

Ingredients:

Equipment:

Cooking instruction summary:

For the pancakes: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 (batter should be lumpy, don't over-mix). 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.For the syrup: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 (until baking soda flavor has cooked out), then remove from heat and stir in lemon extract. Serve warm. Note: Syrup can be stored in the refrigerator up to one week and reheated before serving.Recipe Source: Cooking Classy, adapted slightly from my Almond Poppyseed Pancakes

 

Step by step:

1. For the pancakes: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.

2. Pour buttermilk mixture into well in flour mixture and whisk just until nearly combined (batter should be lumpy, don't over-mix). 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.

3. Serve immediately with Lemon Cream Syrup and fresh strawberries if desired.For the syrup: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.

4. Whisk for about 10 seconds until mixture becomes foamy and frothy then return to low heat and cook about 30 seconds longer (until baking soda flavor has cooked out), then remove from heat and stir in lemon extract.

5. Serve warm. Note: Syrup can be stored in the refrigerator up to one week and reheated before serving.Recipe Source: Cooking Classy, adapted slightly from my Almond Poppyseed Pancakes

Nutrition Information:

covered percent of daily need