Recipes
Lemon Poppyseed Pancakes with Blueberry Sauce
- Pancake
Poppy seeds add crunch to these fluffy pancakes paired with a sweet-tart blueberry sauce. What’s the secret to tender pancakes? Don’t overmix your batter! Mixing builds structure, but overmixing will yield a tough pancake. If your batter is lumpy, let it hang out for 5 minutes before cooking. This will give the flour some time to absorb the liquid, ensuring the pancakes turn out just right.
Ingredients
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2 cups fresh or thawed frozen blueberries
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2 1/2 tablespoons sugar
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1 1/2 tablespoons water
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1 tablespoon lemon juice
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1 cup whole-wheat flour
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1/2 cup all-purpose flour
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2 tablespoons poppy seeds
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1 1/2 teaspoons grated lemon zest
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/8 teaspoon salt
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1 cup whole-milk plain strained (Greek-style) yogurt
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3/4 cup whole milk
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3 tablespoons unsalted butter, melted
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1 large egg
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