Lemon Poppy Seed Pancakes
inthekitchen
For Juneberry ’ s pistachio shortbread recipe see ciaowinnipeg . com .
INGREDIENTS Lemon Poppy Seed Pancake Batter 2 1 / 2 cups flour 1 / 3 cup icing sugar 1 Tbsp baking powder 1 / 4 tsp salt 1 Tbsp poppy seeds 2 1 / 2 cups milk 1 / 2 cup butter or margarine , melted 2 egg yolks 6 egg whites 2 tsp cream of tartar 1 lemon , zested pistachio shortbread , garnish
Blueberry Pancake Sauce ( Yield 4 cups ) 4 cups blueberries ( frozen or fresh ) 1 cup water 3 / 4 cup sugar 1 Tbsp cornstarch ( dissolved in 2-3 Tbsp water ) 1 lemon , juiced
Whipped Mascarpone ( Yield 4 cups ) 1 3 / 4 cup mascarpone or cream cheese 3 / 4 cup icing sugar 1 / 2 lemon , zested 1 / 2 tsp vanilla extract 1 cup heavy cream
METHOD Batter 1 . In an electric mixer , whip the egg whites and cream of tartar on high speed until fairly stiff .
2 . In a separate large bowl , combine the flour , sugar , baking powder , salt and poppy seeds and mix them together . 3 . In a separate bowl , combine the milk , egg yolks and lemon zest . 4 . Add the milk mixture to the flour mixture and whisk together until just combined . 5 . Slowly add the melted butter to this mixture . 6 . Once all ingredients have been combined into one smooth batter , scrape the egg whites into the bowl with a spatula . 7 . Gently fold them until just combined ( you want the batter to be light and fluffy .)
Blueberry Pancake Sauce 1 . In a pot , combine the blueberries , water and sugar . Bring to a simmer . 2 . Once mixture is simmering , slowly whisk in the cornstarch mixture to thicken . 3 . Add the lemon juice and allow the mixture to simmer for 5 minutes . 4 . Serve warm or cold .
Whipped Mascarpone 1 . In a food processor , mix together mascarpone or cream cheese , icing sugar , lemon zest and vanilla until smooth , then transfer it to a large mixing bowl . 2 . Using an electric mixer , whip the cream until stiff peaks form . 3 . Using a rubber spatula , gently fold the whipped cream into the mascarpone mixture until combined .
Assembly 1 . Warm a frying pan to medium heat . 2 . Add a tablespoon of butter or oil to the pan . 3 . Ladle pancake batter into the pan in desired shape and size . 4 . Cook for about 5 minutes . 5 . Once bubbles form on the surface flip it over . 6 . Cook remaining side until golden . 7 . Layer pancakes , blueberry sauce , dollop of whipped mascarpone , crumbled pistachio shortbread . 8 . Finish with a bit of Maldon salt and lemon zest
Yield 15 medium sized pancakes
ciao ! / dec / jan / two thousand twenty-three 39