lemon poppyseed pancakes with blueberry sauce

Pancake

Lemon Poppyseed Pancakes with Blueberry Sauce

Poppy seeds add crunch to these fluffy pancakes paired with a sweet-tart blueberry sauce. What’s the secret to tender pancakes? Don’t overmix your batter! Mixing builds structure, but overmixing will yield a tough pancake. If your batter is lumpy, let it hang out for 5 minutes before cooking. This will give the flour some time to absorb the liquid, ensuring the pancakes turn out just right.

Ingredients

2 cups fresh or thawed frozen blueberries
2 1/2 tablespoons sugar
1 1/2 tablespoons water
1 tablespoon lemon juice
1 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons poppy seeds
1 1/2 teaspoons grated lemon zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whole-milk plain strained (greek-style) yogurt
3/4 cup whole milk
3 tablespoons unsalted butter, melted
1 large egg

Directions

To prepare blueberry sauce: Stir blueberries, sugar, water and lemon juice together in a medium saucepan. Cook over medium-high heat, stirring occasionally and gently mashing the berries with the back of a spoon, until they burst and release juices, about 6 minutes. Remove from heat.
To prepare pancakes: Whisk whole-wheat flour, all-purpose flour, poppy seeds, lemon zest, baking powder, baking soda and salt together in a large bowl until combined. Form a well in the center of the dry ingredients; add yogurt, milk, butter and egg. Whisk until just combined.
Heat a large griddle or skillet over medium heat. Coat lightly with cooking spray. Working in 4 batches, place 4 equal scoops of batter (about 3 tablespoons each) 3 inches apart on the pan. Cook the pancakes until golden brown on each side and cooked through, about 3 minutes total. Repeat with the remaining batter, greasing the pan between batches.
Serve the pancakes with blueberry sauce spooned over the top.