I am personally a huge fan of anything lemon poppy seed! I think it’t the perfect combination of sweet and tart, especially for a meal like breakfast.
This recipe is a wonderful opportunity to learn how to make a compote. Compotes can be made with almost any fruit and are a wonderful way to preserve that seasonal fresh fruit taste. Fruit compotes can be used as toppings or I have even seen compotes used inside recipes like cupcakes or scones. Fruit compotes are a wonderful ingredient to have on hand in your fridge all year long and only take about 10 minutes to make!
Lemon Poppy Seed Pancakes with Blueberry Compote
Serves 4 people
Lemon Poppy Seed Pancake Ingredients:
- 1⅓ cups whole wheat flour, or regular if you prefer
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon of sugar
- 2 tablespoons butter, melted plus some for cooking
- 1 large egg
- 1 cup buttermilk, or milk
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Zest of 1 organic lemon
- 1 tablespoon poppy seeds
Lemon Poppy Seed Pancakes Instructions:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the melted butter, egg, buttermilk, honey, lemon juice, lemon zest, and poppy seeds.
- Whisk the dry ingredients into the wet ingredients until just combined.
- Heat a large pan over medium heat and grease with butter.
- Pour about 1/4 cup of the batter onto the pan.
- Cook the pancake for about 2 minutes or until the top starts to form bubbles and the bottom is lightly browned, then flip and cook for 2 minutes more.
- Serve with blueberry compote, greek yogurt, and crushed pistachio nuts.
Blueberry Compote Ingredients:
- 2 cups frozen blueberries, divided
- 3 tbsp. water
- 2½ tbsp. honey
- ¼ tsp. ground cinnamon
- ½ tsp. fresh lemon juice
Blueberry Compote Instructions:
- Pour the blueberries into a medium sauce pan. Add the water, honey and cinnamon and cook over medium-high heat. Once boiling, reduce to a simmer and cook for an additional 10 minutes.
- After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add lemon juice. Cook for another 4-5 minutes on a low heat.
- Serve warm over pancakes!