Lemon Poppy Seed Pancakes with Blueberry Compote

Delight in these lemon poppy seed pancakes topped with a sweet blueberry compote for a refreshing breakfast treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons granulated sugar
• 1 cup buttermilk
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice

Instructions

1. In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, whisk the buttermilk, milk, eggs, melted butter, vanilla extract, and lemon zest until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
5. Scoop 1/4 cup of batter onto the skillet for each pancake, and cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown. Keep warm in a low oven while you make the blueberry compote.
7. To make the compote, combine the blueberries, sugar, and lemon juice in a small saucepan.
8. Stir over medium heat until the sugar has dissolved and the blueberries have started to release their juices, about 5 minutes.
9. Serve the pancakes stacked and topped with the warm blueberry compote.

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