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.
Work the zest into the sugar, then whisk it into the milk. Stir in the flour, baking powder, and poppyseeds.
Adjust with additional flour or milk if necessary to achieve a batter the consistency of heavy cream.
Make the hard sauce:
Cream the butter and powdered sugar with one teaspoon of the lemon juice.
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.
Stack them to keep them warm.
Serve with a dollop of the hard sauce and a spoonful of strawberries.
One year ago: Mexican Tortilla Egg Scramble (Migas)