Name: Lemon Pancakes with Blueberry Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: For Pancakes:; 2¼ cups Bisquick baking mix; 2 tbsp lemon rind; 2 tsp poppy seeds; 1 cup milk; 2 eggs; 2 tbsp lemon juice; ½ tsp Almond Extract; For Blueberry Syrup:; 1 cup white sugar; 3 tbsp cornstarch; 1 tbsp lemon juice; 1½ cups water; 2½ cups fresh or frozen blueberries

How To Make Lemon Pancakes with Blueberry Sauce

Poppy seeds add texture to these zesty and sweet lemon pancakes that are delightfully fluffy. They’re drizzled with a blueberry sauce for extra tart tones.

Preparation: 20 minutes

Cooking: 10 minutes

Total: 30 minutes

Serves:

Ingredients

For Pancakes:

2¼cupsbisquick baking mix
2tbsplemon rind
2tsppoppy seeds
1cupmilk
2eggs
2tbsplemon juice
½tspalmond extract

For Blueberry Syrup:

1cupwhite sugar
3tbspcornstarch
1tbsplemon juice
1½cupswater
2½cupsblueberries,fresh or frozen

Instructions

Pancakes:

Preheat and lightly grease a pan over medium heat or a griddle to 350 degrees F.
In a large bowl combine all pancake ingredients. Stir just until combined. The batter should be slightly lumpy.
Pour ⅓ cup full of batter onto preheated griddle and cook just until bubbles form and begin to pop around the edges. Flip and cook just until lightly browned.

Blueberry Syrup:

In a medium saucepan combine sugar, cornstarch, water, and lemon juice. Bring to a boil while whisking
Add ½ of the blueberries, reduce heat, and let simmer for 5 minutes.
Add remaining blueberries and simmer for an additional 3 minutes or until heated. Cool slightly before serving.
Serve over lemon poppyseed pancakes. Enjoy!

Nutrition

Calories: 254.95kcal
Fat: 4.92g
Saturated Fat: 1.20g
Trans Fat: 0.12g
Monounsaturated Fat: 1.80g
Polyunsaturated Fat: 1.54g
Carbohydrates: 50.53g
Fiber: 1.40g
Sugar: 39.84g
Protein: 3.48g
Cholesterol: 34.43mg
Sodium: 204.47mg
Calcium: 97.72mg
Potassium: 115.60mg
Iron: 0.73mg
Vitamin A: 26.13µg
Vitamin C: 6.99mg

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