Lemon Poppy Seed Pancake Recipe

Mix dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, and poppy seeds until evenly distributed.

Combine wet ingredients

In a separate bowl whisk the eggs, buttermilk, whole milk, melted butter, lemon zest, lemon juice and vanilla until smooth.

Make a well in the dry ingredients and pour the wet mixture into it. Gently fold with a spatula until just combined — small lumps are fine. Do not overmix. Let the batter rest for 5–10 minutes to hydrate the flour and allow the poppy seeds to bloom.

Heat a grill pan or heavy skillet over medium-high heat. Toss the halved strawberries with the granulated sugar and spread them in an even layer on the hot pan or a sheet pan if using an outdoor grill. Cook for 4–6 minutes, turning once, until the strawberries release juices and develop char marks.

Transfer the grilled strawberries and any pan juices to a small saucepan. Add the lemon juice and vanilla extract. Simmer over medium-low heat, stirring occasionally, 6–8 minutes until berries break down and the mixture thickens to a jammy consistency. Taste and add a little more sugar if you prefer it sweeter. Remove from heat and let cool slightly; the jam will thicken further as it cools.

Preheat oven to 350°F (175°C) or use a toaster oven. On a small baking sheet combine shelled pistachios, flour, light brown sugar and salt. Scatter the cubed cold butter over the mixture.

Using a fork, pastry cutter, or your fingertips, work the butter into the dry ingredients until the pistachios are coarsely chopped and the mixture resembles coarse crumbs with some pea-sized chunks. Spread in a single layer.

Bake 8–10 minutes, stirring once halfway through, until fragrant and lightly toasted. Remove and let cool completely — it will crisp up as it cools. Reserve for topping.

Chill a medium mixing bowl and beaters in the freezer for 5–10 minutes. In the chilled bowl combine mascarpone, cold heavy cream, powdered sugar, ground cardamom, vanilla extract and lemon zest.

Using an electric mixer on medium speed, whip the mixture just until soft peaks form and the texture is light and spreadable — about 45–90 seconds. Do not overbeat or the mascarpone can split. Taste and adjust sweetness or cardamom if desired. Keep chilled until ready to plate.

Heat a large nonstick skillet or griddle over medium heat and brush lightly with oil or butter. The surface is ready when a few drops of water dance and evaporate.

For each pancake, pour about 1/4 cup batter onto the hot surface, spacing pancakes 1–2 inches apart. Cook until bubbles appear on the surface and edges look set, about 2–3 minutes. Flip and cook until golden and cooked through, about 1–2 more minutes. Repeat, keeping finished pancakes warm in a low oven (200°F / 95°C) if desired.

Stack pancakes 2–3 high on each plate. Spoon 2–3 tablespoons of grilled strawberry jam over the stack, then dot or spread about 2 tablespoons of the cardamom-mascarpone whip on top. Sprinkle a generous tablespoon of pistachio crumble over the pancakes and garnish with sliced fresh strawberries and chopped pistachios. Dust lightly with powdered sugar if desired.