Name: Lemon Poppy Seed Pancakes with Strawberries & Maple Syrup
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 eggs; 1 ½ lemons; 1 ½ (454 g) pkgs strawberries; 355 ml whole milk; all-purpose flour; baking powder; brown sugar; butter, unsalted; poppy seeds; pure maple syrup; salt

Lemon Poppy Seed Pancakes with Strawberries & Maple SyrupLemon Poppy Seed Pancakes with Strawberries & Maple Syrup — a 30-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

3 eggs

1 ½ lemons

1 ½ (454 g) pkgs strawberries

355 ml whole milk

all-purpose flour

baking powder

brown sugar

butter, unsalted

poppy seeds

pure maple syrup

salt

Instructions

Wash, trim, and thinly slice strawberries; set aside.

Place flour, sugar, poppy seeds, baking powder, and salt in a large bowl; whisk to combine.

Melt butter in a large nonstick skillet over low heat; transfer to a medium bowl.

Add eggs and milk to the bowl with the melted butter and whisk quickly to combine.

Create a well in the center of the flour mixture. Add the egg mixture and whisk to make a smooth batter.

Wash and dry lemons. Zest and juice into the pancake batter; whisk to combine, being careful not to over-mix the batter.

Return skillet to medium-high heat. Add more butter and swirl to coat the bottom.

Working in batches, use a ¼-cup measure to pour the batter into the skillet. Cook for 1-2 minutes on each side, until golden and cooked through.

To serve, divide pancakes between plates. Top with more butter, strawberries, and maple syrup. Enjoy!

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