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by Heather Harris Brady

I found some respectable strawberries at the store this weekend, so I put together these pancakes for Sunday brunch. Fresh and bright, they would be a great treat for Mother’s Day next weekend. Just about any type of fresh berry would work – raspberries or blueberries especially. For those Americans not familiar with the term hard sauce, you’ll recognize it as a powdered sugar icing.

As luck would have it, the “year ago” extra at the bottom is for migas – which would make a great quick dinner for Cinco de Mayo!

Lemon Poppyseed Pancakes, Makes about 16 5″ cakes

For the pancakes:

  • 1-1/2 c. milk
  • 1/3 c. light oil
  • 2 eggs
  • 1 t. lemon extract
  • 1/3 c. sugar
  • Zest of one lemon
  • 2 c. flour
  • 2 t. baking powder
  • 2 T. poppyseeds

For the hard sauce

  • 3 T. butter
  • 1 c. powdered sugar
  • 1 T. lemon juice

1 quart strawberries, cleaned, diced and tossed with ¼ c. sugar

For the pancakes, combine the first four ingredients.

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Work the zest into the sugar, then whisk it into the milk. Stir in the flour, baking powder, and poppyseeds.

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Adjust with additional flour or milk if necessary to achieve a batter the consistency of heavy cream.

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Make the hard sauce:

Cream the butter and powdered sugar with one teaspoon of the lemon juice.

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Add more juice as necessary for a light fluffy “sauce”.

Heat the griddle with one tablespoon of oil and cook the pancakes. I used about ¼-1/3 cup for each one.

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Stack them to keep them warm.

Serve with a dollop of the hard sauce and a spoonful of strawberries.

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One year ago: Mexican Tortilla Egg Scramble (Migas)

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