Strawberry Lemon Poppyseed Pancakes

Strawberry Lemon Poppyseed Pancakes

(makes 10-12 pancakes)

recipe adapted from Creme de la Crumb

1 1/2 C flour

1 1/2 Tb poppyseeds

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 C sugar

juice of 2 lemons

1 C buttermilk

1/2 tsp vanilla

1 egg, divided

Syrup:

1 1/2 C fresh strawberries, diced

1 1/2 C sugar

1/2 C water

1/2 tsp vanilla

1 Tb honey

1.  Prepare the syrup by combining all the syrup ingredients in a medium sauce pan.  Heat over medium heat and stir until sugar is completely dissolved.  Remove from heat and blend until smooth. You can keep the syrup warm on the stove over low heat.

2.  Preheat a large skillet over medium low heat and spray with cooking spray.  In a large bowl combine the flour, poppy seeds, baking powder, baking soda and salt.  In a medium bowl, mix together the sugar, lemon juice and zest.  Add the buttermilk, vanilla and egg yolk and whisk until smooth.  Make a well in the middle of the dry ingredients and pour in the wet.  Combine just until incorporated, the batter should still be lumpy.  Beat the egg white until stiff in a small bowl and gently fold it into the batter.

3.  Pour 1/4 C of batter onto preheated skillet and cook on both sides for about 1 minute on each side.  Serve with the warm syrup, additional fresh strawberries and a dollop of whip cream if desired!