Lemon Poppy Seed Pancakes with Raspberry Coulis
Lemon Poppy Seed Pancakes with Raspberry Coulis are the fluffiest pancakes you'll ever make. They're slightly sweet with little poppyseeds in every bite! The raspberry coulis tops it off with a sweet and tart flavor that pairs perfectly with the citrusy pancakes!
Equipment
- Skillet
- Food Processor or Blender
Ingredients
Lemon Poppy Seed Pancakes
- 1 1/3 cup All-Purpose Flour
- 1/3 cup Sugar
- 1 tbsp poppy seeds
- 4 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon extract
- 1/4 cup neutral oil
Raspberry Coulis
- 1 1/2 cup Raspberries, fresh
- 1/2 cup Water
- 2-3 tbsps Sugar
Instructions
- In a large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda, and salt. Whisk together. Add buttermilk, egg, vanilla extract, lemon extract, and oil. Fold together until batter is smooth.
- Pour 1 tbsp of oil onto a large skillet over low to medium low heat. Pour 1/2 cup of batter onto skillet. Cook for about 4-5 minutes until bubbles form and pop. Then flip and cook on the other side for 1-2 minutes. Repeat until all batter is gone.
- To make the raspberry coulis, combine raspberries, water, and sugar in a food processor. Strain with a sieve into a bowl and pour over pancakes.
Video
Nutrition
Calories: 236kcal, Carbohydrates: 33g, Protein: 5g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.05g, Cholesterol: 25mg, Sodium: 483mg, Potassium: 134mg, Fiber: 2g, Sugar: 15g, Vitamin A: 111IU, Vitamin C: 6mg, Calcium: 198mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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