Buttermilk Poppy Seed Pancakes Recipe
blueberry compote, candied lemon, maple syrup
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Ingredients
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For the Pancakes
For the Blueberry Compote
For the Candied Lemon
For Serving
Method
For the Pancakes
Prepare the Batter
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. In another bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
Mix the Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
For the Blueberry Compote
Prepare the Compote
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring gently until the blueberries release their juices and the mixture thickens, about 5-7 minutes.
Cool the Compote
Remove from heat and let cool slightly before serving.
For the Candied Lemon
Slice the Lemon
Thinly slice the lemon, removing any seeds.
To Serve
Plate the Pancakes
Stack the pancakes on a plate, drizzle with blueberry compote, and top with candied lemon slices.
Finish with Maple Syrup
Serve with maple syrup on the side for drizzling over the pancakes.
