Lemon Poppy Seed Pancakes With Fresh Berries

  • Preparation Time
    Prep:
    15 min.
  • Cooking Time
    Cook:
    5 min.
  • Serves
    Serves:
    4

Recipe tags: easy difficulty, breakfast

Ingredients

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

Directions

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Repeat until all the batter is cooked.

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