Lemon Pancakes with Raspberry Syrup

Steps to make

1. 1

   Make syrup

   15 min
   

   Place 1 package of raspberries, 1 cup of water, and ⅓ cup of sugar in a small saucepan and heat over medium-low. Bring the syrup to a simmer and continue simmering for 15-20 minutes, until the berries start to break down and lose their color.

2. 2

   Mix flour, baking powder, baking soda, salt, and poppy seeds

   2 min
   

   Whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 tablespoons of poppy seeds in a medium bowl.

4. 3

   Make batter

   3 min
   

   In a separate medium sized mixing bowl, combine 2 tablespoons of granulated sugar, the zest of 2 lemons, 2 tablespoons of fresh lemon juice, 2 eggs, 2 teaspoons of vanilla extract, 4 tablespoons of melted butter, and 2 cups plus 3 tablespoons buttermilk. Whisk until smooth.

5. 4

   Combine wet and dry ingredients

   5 min
   

   Slowly add the dry ingredients to the wet. Mix until a smooth batter forms (there will be small lumps and that's ok, don't overwork the mixture). Let the batter rest for 5 minutes to thicken.

6. 5

   Heat griddle

   3 min
   

   Heat a griddle or place a skillet over medium-low heat. Grease lightly.

7. 6

   Cook batter

   3 min
   

   Pour ¼ cup of batter per pancake into the skillet. Cook until golden brown and bubbles start to form and pop on the surface of the pancake. Flip and cook for 2-3 minutes.

8. 7

   Repeat

   20 min
   

   Repeat the process with the remaining pancake batter.

9. 8

   Strain raspberry syrup

   3 min
   

   As the pancakes cook, pour the raspberry syrup into a mesh sieve over a container or bowl. Press the raspberries through the sieve to remove any remaining liquid. Stir in ½ a teaspoon of vanilla extract until smooth.

10. 9

    Serve

    

    Serve these delicious pancakes with raspberry syrup drizzled over the top.