All the flavors of a lemon poppy seed muffin in soft and fluffy pancake form! Everyone will quickly fall in love with these!Makes about 14 pancakes
Servings: 7
Prep20minutes
Cook15minutes
Ready in: 35minutes
Ingredients
2cupsall-purpose flour(scoop and level)
3 1/2Tbsppoppy seeds
2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1/4cupgranulated sugar
1Tbsplemon zest
2cupsbuttermilk
2Tbspfresh lemon juice
2large eggs
1 1/2tsplemon extract
1/2tspvanilla extract
3Tbspbutter, melted
Diced fresh strawberries, for serving (optional)
Lemon Cream Syrup
1/2cupheavy cream
1/4cupbutter(I recommend salted butter)
1cupgranulated sugar
1/4cupfresh lemon juice
1/2tspbaking soda
1tsplemon extract
Instructions
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.
Notes
Syrup can be stored in the refrigerator up to 5 days and reheated before serving.