Strawberries have hit the stores in full force. It must be a product of the un-naturally early spring we’re having. Last week, I watched the mad dash as eager shoppers couldn’t contain their excitement at loading up on the bright red gems. I overheard one woman chattering to a stranger about how perfect and delicious the strawberries looked. There really is something about strawberries that brings bright summery days to mind and simply makes people happy.
Never immune to fresh strawberries myself, I loaded up and headed home, with visions strawberry sauce over Saturday morning pancakes running through my head. Any old pancake would have done the trick, but I was craving something a bit unique that would complete the summery feeling. Strawberry-lemonade came to mind, and I decided to try my hand at making pancakes reminiscent of the bright and flavorful lemon poppy seed muffins that T likes so much.
These pancakes aren’t super sweet, you can add more sugar if you like yours sweeter, but with their slightly tart lemon flavor and poppy seed crunch, I think they are the perfect complement for a sweet strawberry sauce, making this breakfast sing of summer mornings.
Lemon Poppy Seed Pancakes
Yield 10-12 medium pancakes
1 c flour
1/2 tsp salt
2 Tbsp sugar (you could add a third if you like your pancakes sweeter)
1 Tbsp baking powder
2 tsp lemon zest
1Tbsp poppy seeds
1 egg, beaten
3/4 c milk
1/4 c lemon juice
1 tsp oil
1. In a large bowl, mix together flour, salt, sugar, baking powder, lemon zest, and poppy seeds.
2. In a small bowl, mix together egg, milk, lemon juice, and oil.
3. Add egg mixture to flour mixture and stir until just combined.
4. Heat a non-stick skillet over medium heat until a few droplets of water placed in the pan sizzle.
5. Pour batter in rounds onto pan using a 1/3 cup measure.
6. Cook pancakes on the first side until bubbles begin to form and pop in the top of the cake, and the edges begin to dry out (3-5 minutes). Flip pancakes and cook for an additional 1-2 minutes on the other side, until just golden.
7. Continue with the remaining batter. (Keep your finished pancakes warm by storing on a plate in a 150F oven until you are ready to eat.
8. To serve, top pancakes with strawberry sauce (recipe to follow).
Yield: 1 1/2 c
2 c strawberries, washed, stem removed, and sliced
1/4 c sugar
1 Tbsp corn starch mixed with 2 Tbsp water
1. Combine all ingredients in a small saucepan, stirring to evenly coat the strawberries in sugar and cornstarch mixture. Heat over medium heat until the sauce begins to bubble and thicken.
2. Remove from heat and use to top pancakes. (Or eat by the spoonful.)