Sunday, January 25, 2015

Lemon Poppyseed Pancakes with Lemon Blueberry Compote

Bruce and I thought up these pancakes while we were on a drive down to Utah sometime last year, and I only barely got around to making them the other day.

Total mistake!  Because they are amazingly delicious and divine!  Why did I not make these immediately?  Why have I gypped myself for who knows how many months because I never took the time to act on our inspiration?

Well, at least we have them now, and we know how tasty we can dream!

The pancakes are light and bursting with lemon flavor and the subtle crunch of poppyseeds, while the compote is full of blueberry goodness with a hint of lemon, and pairs beautifully with the pancakes.

Lemon Poppyseed Pancakes with Lemon Blueberry Compote



2 c. buttermilk
2 eggs
2 tsp lemon emulsion
1/4 c. vegetable oil
2 c. flour
1 Tbs baking powder
2 Tbs poppyseeds
3 Tbs sugar
1 tsp salt
1 tsp baking soda


2 1/2 c. fresh blueberries (divided)
1/3 c. sugar
1 Tbs lemon juice
1 tsp lemon zest
1/4 c. water


Whisk together the buttermilk, eggs, emulsion, and vegetable oil.  Sift together the dry ingredients, and whisk them into the buttermilk mixture.

Pour batter onto a prepared griddle or frying pan.  Flip the pancakes when they begin to bubble.


In a medium sauce pan, stir together 1 1/2 c. blueberries, sugar, lemon juice, zest, and water.  Allow the mixture to boil and simmer for 10 minutes as the blueberries begin to burst and break down.  Add the remaining 1 c. of blueberries and simmer for an additional 5-7 minutes.

Pour the compote over your pancakes.


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