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2 cups fresh or thawed frozen blueberries
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2 1/2 tablespoons sugar
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1 1/2 tablespoons water
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1 tablespoon lemon juice
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1 cup whole-wheat flour
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1/2 cup all-purpose flour
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2 tablespoons poppy seeds
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1 1/2 teaspoons grated lemon zest
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/8 teaspoon salt
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1 cup whole-milk plain strained (Greek-style) yogurt
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3/4 cup whole milk
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3 tablespoons unsalted butter, melted
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1 large egg
Lemon Poppyseed Pancakes with Blueberry Sauce
Poppy seeds add crunch to these fluffy pancakes paired with a sweet-tart blueberry sauce. What’s the secret to tender pancakes? Don’t overmix your batter! Mixing builds structure, but overmixing will yield a tough pancake. If your batter is lumpy, let it hang out for 5 minutes before cooking. This will give the flour some time to absorb the liquid, ensuring the pancakes turn out just right.
Nutrition Information
272
Calories
45g
Carbohydrates
28g
Protein
673mg
Potassium
10g
Fiber
11g
Sugar
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