Lemon Poppyseed Pancakes with Blueberry Compote
Start your morning with zesty lemon pancakes topped with a tangy blueberry compote. Cooked to perfection in Nordic Ware, this breakfast is a must-try!
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Cooking tools:
- Stand mixer
- Whisk
- Saucepan
- Griddle
- Stove
- Measuring cup
- Spatula
- Spoon
- Microplane
- Pastry brush
Ingredients
- Blueberry Compote:
- 4 cups blueberries, frozen or fresh
- 1/2 cup sugar
- 1/4 tsp kosher salt
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- Pancakes:
- 1 1/4 cups whole milk
- 2 eggs
- 2 Tbsp sugar
- 1 tsp poppy seeds
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 Tbsp unsalted butter
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