Lemon Poppy Seed Pancakes w/Blueberry Compote

Lemon Poppy Seed Pancakes w/Blueberry Compote

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups fresh blueberries

  • 6

    tablespoons sugar, divided

  • 3

    teaspoons grated lemon rind, divided

  • 2

    tablespoons fresh lemon juice, divided

  • 1

    tablespoon water

  • 6.6

    ounces white whole-wheat flour (about 1½ cups)

  • 2

    teaspoons baking powder

  • ¼

    teaspoon salt

  • 1

    cup fat-free milk

  • ½

    cup plain 2% reduced-fat Greek yogurt

  • 2

    tablespoons poppy seeds

  • 1

    tablespoon canola oil

  • 1

    teaspoon vanilla extract

  • 2

    large eggs, lightly beaten

  • Cooking spray

Directions

1. Combine blueberries, 1/4 cup sugar, 1 teaspoon rind, 1 tablespoon juice, and 1 tablespoon water in a small saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until blueberries break down, stirring frequently. 2. While compote cooks, combine remaining 2 tablespoons sugar and remaining 2 teaspoons rind in a large bowl. Using your fingers, rub rind mixture together for 15 seconds. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to rind mixture, stirring with a whisk. Combine milk and next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 tablespoon lemon juice. Add milk mixture to flour mixture, stirring just until moist. 3. Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with blueberry compote.


Nutrition

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