Strawberry Lemon Poppyseed Pancakes
Strawberry Lemon Poppyseed Pancakes
1 rating
Category
Breakfast
Servings
2 pancakes
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 tablespoons poppyseeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- juice of 2 medium lemons
- 1 cup buttermilk
- 1/2 teaspoon vanilla
- 1 egg
- 1 cup strawberries, diced
Directions
- Directions 1. Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. 2. Combine all ingredients (except for strawberries) in your Whiskware Batter Mixer and shake. Batter will be lumpy. 3. Pour 1/4�1/3 cup batter onto preheated pan or skillet. Add diced strawberries. When edges begin to look dry and bubbles form and burst in the batter, use a large spatula to flip pancake. Cook 1�2 minutes longer. Repeat with remaining batter. Serve warm and enjoy.
Recipe Note
WHIP THIS UP WHEN: You crave the flavor of your favorite lemon-poppyseed muffin, with a bright berry twist. DON'T FORGET: The Whiskware Batter Mixer helps you blend perfect pancake, crepe, or waffle batter, with minimal mess. Your countertops will love you!
Nutrition
Carbs 83.4 grams, Cholesterol 59 milligrams, Fat 5.8 grams, Protein 12.1 grams, Saturated Fat 2.4 grams, Sodium 274 milligrams, Sugar 48.8 grams, Calories 421