Saturday, July 20, 2013

Lemon poppy seed pancakes with strawberry compote

There is something about breakfast that makes me so happy! I think it's the fact that I am pretty darn good at making breakfast and I love sharing it with others (and mimosas, of course.) Pancakes are my specialty, they are just so damn delicious. Today I made a lemon poppy seed pancake with strawberry compote and they were a huge hit. 

Lemon Poppy Seed Pancakes - adapted from Simply Scratch

 2 cups all purpose flour
 4 teaspoons baking powder
 1/2 teaspoon salt
 2 tablespoon sugar
 Zest from 1 lemon
 1- 1/2 cup almond milk (unsweetened)
 2 eggs
 3 tablespoons freshly squeezed lemon juice
 1 teaspoons vanilla extract
 2 tablespoon melted butter
 2 tablespoon poppy seeds

Strawberry Compote:
 1 cup fresh strawberries
 1 tablespoon sugar
 1 tablespoon lemon juice
 1 tablespoon cold water

Combine the flour, baking powder and salt, lemon zest and sugar in a mixing bowl, stir and set aside.

Combine lemon juice with the almond milk to make "buttermilk". Add the vanilla, stir and add wet ingredients into dry ingredients.

Add the melted butter and the poppy seeds. Stir until it's mixed.

Use butter to grease frying pan and ladle 1/4 cup of the batter onto the hot pan. Once bubbles start to form and pop on the top then it is time to flip. Repeat until all the batter is gone.

Strawberry compote
Combine all ingredients in a small sauce pan on medium heat and stir to combine. Stir for about 10-15 minutes until the mixture thickens slightly. Serve warm on top of pancakes with maple syrup.