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
Ready in: 35minutes
2cupsall-purpose flour(scoop and level)
3 1/2Tbsppoppy seeds
2Tbspfresh lemon juice
1 1/2tsplemon extract
Diced fresh strawberries, for serving (optional)
Lemon Cream Syrup
1/4cupbutter(I recommend salted butter)
1/4cupfresh lemon juice
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.
Syrup can be stored in the refrigerator up to 5 days and reheated before serving.