Lemon Poppy Seed Pancakes With Fresh Berries
Recipe tags: easy difficulty, breakfast
|1 pkg||Southeastern Mills® Buttermilk Pancake Mix|
|2 Tbsp||lemon zest, divided|
|2 Tbsp||+ 2 tsp granulated sugar, divided|
|2 Tbsp||freshly squeezed lemon juice|
|1 Tbsp||poppy seeds|
|1 cup||fresh raspberries|
|1 cup||fresh blackberries|
|4 oz||mascarpone cheese, optional|
Combine the berries, 1 Tbsp of lemon zest and 2 tsp of sugar into small mixing bowl, stir to combine. Refrigerate until ready to use.
In a medium sized mixing bowl add the dry pancake batter, water, 1 Tbsp lemon zest, 2 Tbsp sugar, lemon juice and poppy seeds to the bowl and whisk to combine.
Heat a small nonstick pan over medium high heat. Add ½ tablespoon of butter to the pan and melt. Add ¼ cup of batter to the pan and cook for 2-3 minutes until the top side becomes bubbly.
Carefully flip the pancake using a spatula and finish cooking for 1-2 minutes more. Remove the pancake from the pan to a plate and serve with a spoonful of berries and a dollop of mascarpone cheese.
Repeat until all the batter is cooked.