Lemon Poppy Seed Pancakes with Strawberry Sauce

We end up eating breakfast for dinner fairly regularly at our house. As much as I try and plan for meals during the week, something always seems to come up where we can’t make it to the store or we don’t have as much time to cook as we anticipated. No matter how bare our fridge and pantry are or how quickly we need to get food on the table we can always seem to scrounge up enough ingredients and time to throw together some breakfast food. The best part is, it never feels like we are settling for a mediocre meal, because breakfast food is kind of amazing any time of the day.

Over the next week, I will be sharing some of our recent favorite breakfast dishes. To start off–these lemon poppy seed pancakes with strawberry sauce. Despite being made with wheat flour and greek yogurt, they still taste indulgent without weighting you down. The lemon and strawberry sauce add a lightness and freshness that make a big plateful of these hard to resist. Keep your extra strawberry sauce on hand in the fridge. You will want to pour it on everything.

Lemon Poppy Seed Pancakes with Strawberry Sauce

 

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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.

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