Lemon Poppy Seed Pancakes With Fresh Berries
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Prep:
15 min. -
Cook:
5 min. -
Serves:
4
Recipe tags: easy difficulty, breakfast
1 pkg | Southeastern Mills® Buttermilk Pancake Mix |
¾ cup | Water |
2 Tbsp | Lemon zest, divided |
2 Tbsp | + 2 tsp granulated sugar, divided |
2 Tbsp | Freshly squeezed lemon juice |
1 Tbsp | Poppy seeds |
4 Tbsp | Butter |
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.