1 pint strawberries, washed, hulled, and quartered
⅓ c. white sugar
1 tsp. almond extract
Instructions
For the Pancakes:
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.
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.
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.
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.