Lemon Poppy Seed Pancakes With Fresh Berries

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 package Southeastern Mills® Buttermilk Pancake Mix
  • ¾ cup water
  • 2 tablespoon lemon zest, divided
  • 2 tablespoons + 2 Teaspoons granulated sugar, divided
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon poppy seeds
  • 4 tablespoons butter
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 4 ounces mascarpone cheese, optional

Instructions

  • 1. Combine the berries, 1 Tablespoon of lemon zest and 2 teaspoons of sugar into small mixing bowl, stir to combine.
  • 2. Refrigerate until ready to use.
  • 3. In a medium sized mixing bowl add the dry pancake batter, water, 1 Tablespoon lemon zest, 2 Tablespoons sugar, lemon juice and poppy seeds to the bowl and whisk to combine.
  • 4. Heat a small nonstick pan over medium high heat.
  • 5. Add ½ tablespoon of butter to the pan and melt.
  • 6. Add ¼ cup of batter to the pan and cook for 2-3 minutes until the top side becomes bubbly.
  • 7. Carefully flip the pancake using a spatula and finish cooking for 1-2 minutes more.
  • 8. Remove the pancake from the pan to a plate and serve with a spoonful of berries and a dollop of mascarpone cheese.
  • 9. Repeat until all the batter is cooked.
  • Servings : 4
  • Ready in : 20