- ½ cup water
- 1 ½ cups strawberries, hulled and diced
- ½ teaspoon vanilla
- 1 tablespoon honey
- 1 cup sugar
- 1 ½ cups all-purpose flour
- 1¼ cups buttermilk
- 3 ½ teaspoons baking powder
- 1 egg
- 1 teaspoon salt
- 3 tablespoons butter, melted
- 1 tablespoon white sugar
- 1½ tablespoons poppy seeds
- zest of 2 medium lemons
- 1 cup strawberries, diced or blueberries
Prepare the syrup.
Add strawberries, sugar, water, vanilla, and honey
to a medium sauce pan and heat over medium heat stirring throughout
until sugar is dissolved, remove from heat. Use a blender to purée
syrup. When syrup is smooth with only small bits of strawberries
left, allow to sit and thicken over very low heat until pancakes are
Preheat large nonstick pan or griddle over medium-low heat
and spray with cooking spray.
Prepare the pancakes.
In a large bowl
combine flour, poppy seeds, baking powder, baking soda, and salt and
whisk until well mixed. In a medium bowl whisk together lemon juice
and sugar. Add lemon juice, zest, buttermilk, vanilla, and egg and
whisk until smooth. Make a well in the middle of the dry ingredients.
Pour dry ingredients into the well you just made. Whisk all ingredients
until just incorporated (batter will be lumpy). Pour ¼ cup batter
onto preheated pan or griddle. 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 with strawberry syrup and additional fresh strawberries or blueberries with powdered
sugar if desired.