Lemon Poppy Seed Pancakes with Strawberry Sauce
Serves: 3-4 servings
 
Ingredients
  • Pancakes:
  • ¼ cup granulated sugar
  • 1 large lemon, zested
  • 1½ cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup plain Greek yogurt
  • ¾ cup milk
  • 3 tablespoons fresh lemon juice
  • 2 large eggs
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 tablespoons poppy seeds
  • Sauce:
  • 1 pint strawberries, washed, hulled, and quartered
  • ⅓ c. white sugar
  • 1 tsp. almond extract
Instructions
  1. For the Pancakes:
  2. In a large bowl, add sugar and lemon zest. Stir together or rub with fingers until the sugar is fragrant. Add flour, baking powder, and salt, whisking to combine.
  3. In a medium bowl, add yogurt, milk, lemon juice, eggs, oil, vanilla, and almond. Whisk together until well combined. Add to the dry ingredients prepared above, then stir just until combined. Gently stir in the poppy seeds.
  4. Heat a non-stick skillet over medium heat, and spray with cooking spray or grease with a little butter. Pour about ¼ to ⅓ cup of batter onto the hot pan. Let cook until batter starts to form bubbles at the edges and bottoms are lightly golden brown, and then flip and cook the other side until lightly golden brown.
  5. While cooking the pancakes, make the sauce. Combine strawberries, sugar, and almond extract in a medium sized saucepan over medium heat. Let cook until strawberries are soft, about 5 minutes. Let cool slightly, then add to a blender and puree.
  6. Serve pancakes warm topped with strawberry sauce.
Notes
Source: pancakes adapted from Two Peas and Their Pod. Sauce from Our Best Bites.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/lemon-poppy-seed-pancakes-strawberry-sauce/