STRAWBERRY LEMON POPPYSEED PANCAKES

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Now, keep in mind we altered things a bit, which is why I am just telling you what I did. Also, I did not taste them, but John says they are about a 7.5 Next time, I’m going to make the lemon ricotta pancakes we love, add the poppyseeds and some vanilla to the batter, and then do the strawberry syrup with fresh strawberries and cream.

STRAWBERRY LEMON POPPYSEED PANCAKES

Buttermilk Pancakes Base

1 cup flour

2 tsp. sugar

¾ tsp. baking powder

¼ tsp. salt

½ tsp. baking soda

1 ¼ cup buttermilk

2 egg yolks, slightly beaten

2 egg whites, stiffly beaten

2 tbs. melted butter, at room temperature.

2-3 Tbs. of poppyseeds

1 tsp. vanilla

 

In bowl, sift together flour, sugar, baking powder and salt. Combine buttermilk, baking soda and egg yolks. Mix lightly and add to dry ingredients. Mix until batter is barely smooth. Stir in butter. Gently fold in egg whites and sprinkles. Heat griddle to 350. Pour scant ¼ cup batter onto hot griddle. Serve with whipped cream and fresh berries.

 

So, I got the original idea off of Pinterest, and it came from the following website:

http://www.lecremedelacrumb.com/2014/01/strawberry-lemon-poppyseed-pancakes.html

 

 

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