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Lemon Poppy Seed Pancakes with Raspberry Syrup

Lemon Poppy Seed Pancakes with Raspberry Syrup Recipe

For Pancakes

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

For 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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