Strawberry Lemon Poppyseed Pancakes

Carole — Fri, 18 Apr 2014 03:00:55 +0000

We are glad to have Carole from My Kitchen Escapades back with us this weekend with a perfect spring breakfast. Except it looks so good I might make it for lunch and dinner as well!

Last weekend, my hubby and I drove to Minneapolis for an evening of outstanding comedy with Jim Gaffigan. We both love comedians and it was wonderful being able to walk in the doors of the Orpheum theater and not have to worry about the content of his show. I wish more comedians would follow Jim’s example and create shows that are extremely smart without being offensive. If you haven’t read his book “Dad is Fat” yet, you are missing out on the most honest book on parenting I have ever read.

As a food blogger, I was surprised and thrilled when his whole show revolved around food. Who knew I would pee my pants from laughing so hard at jokes about his hatred of fish? Seriously.

Mr. Gaffigan would love these pancakes. Not a trace of fish to be found in them. Do you think I could convince him and his family to swing by one Saturday morning for a Jones family breakfast? Maybe a breakfast with all six of our crazy kiddos would convince him that life with five kids is actually quite calm.

These pancakes surprised me a bit when I first tasted them. They were quite tart compared to what I was expecting, but once I poured on that amazing strawberry syrup, they were 100% completely perfect. Not too sweet and balanced perfectly with that great lemony tartness. My kids RAVED about them and I’m sure I will be making them a few more times before strawberries go out of season again!

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!

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These look amazing Carole! Now we have a book to read over breakfast. Can’t wait to put my fresh strawberries to good use with this recipe.

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Strawberry Lemon Poppyseed Pancakes