Golden Lemon Poppy Seed Pancakes with Blueberry Ginger Syrup

Ingredients

• •1 1/2 cups all-purpose flour
• •2 tablespoons granulated sugar
• •1 teaspoon baking powder
• •1/2 teaspoon baking soda
• •1/4 teaspoon salt
• •1 tablespoon poppy seeds
• •Zest of 1 lemon
• •1 1/4 cups buttermilk
• •1 large egg
• •2 tablespoons unsalted butter, melted
• •1 teaspoon pure vanilla extract
• •1 cup fresh or frozen blueberries
• •1/4 cup honey
• •1 tablespoon grated fresh ginger
• •1/4 cup water

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.

2. 2

   Stir in the lemon zest to the dry ingredients.

3. 3

   In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.

4. 4

   Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix; a few lumps are fine.

5. 5

   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

6. 6

   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

7. 7

   Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter.

8. 8

   For the syrup, combine the blueberries, honey, ginger, and water in a small saucepan over medium heat.

9. 9

   Cook, stirring occasionally, until the blueberries burst and the mixture thickens slightly, about 5-7 minutes.

10. 10

    Remove the syrup from heat and let it cool slightly before serving.

11. 11

    Serve the pancakes warm, topped with the blueberry ginger syrup.