Add these fluffy lemon poppyseed pancakes to your breakfast routine. Quick and easy to prepare with a fresh blueberry compote to top it off for a delicious spring recipe. Made using the Nordic Ware Silver Dollar Pancake Pan. 

Ingredients:

Blueberry compote:

•  750g blueberries, frozen or fresh
•  100g cup sugar
•  0.25 tsp kosher salt
•  1 tsp lemon zest
•  2 tbsp lemon juice

•  300ml whole milk
•  2 eggs
•  2 tbsp sugar
•  0.25 tsp salt
•  1 tsp lemon zest
•  1 tsp poppy seeds
•  2 cups all-purpose flour
•  3 tsp baking powder
•  1 tbsp unsalted butter

Recipe:

Blueberry Compote:

1. In a small saucepan, add all the ingredients and cook on medium-low heat, stirring occasionally for 30 minutes. Let cool while making pancakes.

Pancakes:

1. Using a whisk, mix milk, eggs, sugar, salt, lemon zest and poppy seeds until incorporated. Slowly add all-purpose flour and baking powder and mix until smooth.
2. Heat Two Burner High-Sided Griddle on medium heat and grease surface with butter. Pour 1/2 cup batter onto the pancake pan and cook until golden brown on each side. Repeat with remaining batter. Makes 10 pancakes.
3. Top warm pancakes with blueberry compote when ready to serve.

Enjoy!