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Lemon Poppy Seed Pancakes with Raspberry Syrup

Oozing with fresh raspberry syrup these fluffy lemon poppy seed pancakes will be the highlight of Sunday breakfast.



1 cup all-purpose flour
1 large egg
1/3 cup fresh lemon juice
1/4 cup sugar
1 tablespoon freshly grated lemon zest
3/4 cup milk
1 1/2 tablespoon poppy seeds
2 tablespoons melted unsalted butter, plus 2 tablespoons for brushing
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Raspberry syrup:
2 cups raspberries
1/2 cup water
1/4 cup sugar
1 tablespoon vanilla extract

Directions for pancakes:
In a large bowl whisk together the egg, sugar, milk, zest, and 2 tablespoons of butter. In another bowl whisk together flour, baking powder, salt. Combine egg and flour mixtures. Heat a skillet over medium heat. Brush with melted butter. Pour 1/3 of the batter. Cook for 2 min or until golden. Flip and cook for another 2 minutes.

Directions for sauce:
Combine all ingredients in a medium saucepan. Bring mixture to a boil, reduce heat. Simmer uncovered for 20 minutes.

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