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Two Burner High-Sided Griddle

Two Burner High-Sided Griddle

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Lemon Poppyseed Pancakes with Blueberry Compote

PREP: 15 MINUTES

COOK: 20 MINUTES

SERVINGS: 6 SERVINGS

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Add these fluffy lemon poppyseed pancakes to your breakfast routine. Quick and easy to prepare with a fresh blueberry compote to top it off for a delicious spring recipe.

Ingredients

  • Blueberry Compote:
  • 4 cups blueberries, frozen or fresh
  • 1/2 cup sugar
  • 1/4 tsp kosher salt
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • Pancakes:
  • 1 1/4 cups whole milk
  • 2 eggs
  • 2 Tbsp sugar
  • 1/4 tsp Kosher salt
  • 1 tsp lemon zest
  • 1 tsp poppy seeds
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 Tbsp unsalted butter

Directions

Blueberry Compote:

In a small sauce pan, add all the ingredients and cook on medium-low heat, stirring occasionally for 30 minutes. Let cool while making pancakes.

Pancakes:

Using a mixer with a whisk attachment, mix milk, eggs, sugar, salt, lemon zest and poppy seeds until incorporated. Slowly add all-purpose flour and baking powder and mix until smooth.

Heat Two Burner High-Sided Griddle on medium heat and grease surface with butter. Pour 1/2 cup batter on to the griddle and cook until golden brown on each side. Repeat with remaining batter. Makes 6 pancakes.

Top warm pancakes with blueberry compote when ready to serve.

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Product Used In This Recipe

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Two Burner High-Sided Griddle

Two Burner High-Sided Griddle

SEE PRODUCT