Lemon-Poppy Seed Pancakes with Blueberry Compote

Lemon-Poppy Seed Pancakes with Blueberry Compote Recipe
Photo: Randy Mayor; Styling: Lindsey Lower

 

Make a double batch on the weekends, and freeze one batch for grab-and-go breakfasts during the week. To reheat, microwave at HIGH 1 minute, or pop in the toaster until hot. If you have to cook the pancakes in batches, wrap the cooked pancakes in a moist paper towel to prevent them from drying out while you finish the second batch.

Yield:

Serves 6 (serving size: 2 pancakes and about 1/4 cup blueberry compote)

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 286
Fat 6.4 g
Satfat 1.1 g
Monofat 2.3 g
Polyfat 1.9 g
Protein 10 g
Carbohydrate 46 g
Fiber 6 g
Cholesterol 64 mg
Iron 2 mg
Sodium 279 mg
Calcium 219 mg

Ingredients

3 cups fresh blueberries
6 tablespoons sugar, divided
3 teaspoons grated lemon rind, divided
2 tablespoons fresh lemon juice, divided
1 tablespoon water
6.6 ounces white whole-wheat flour (about 1 1/2 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fat-free milk
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons poppy seeds
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray

Preparation

1. Combine blueberries, 1/4 cup sugar, 1 teaspoon rind, 1 tablespoon juice, and 1 tablespoon water in a small saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until blueberries break down, stirring frequently.

2. While compote cooks, combine remaining 2 tablespoons sugar and remaining 2 teaspoons rind in a large bowl. Using your fingers, rub rind mixture together for 15 seconds. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to rind mixture, stirring with a whisk. Combine milk and next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 tablespoon lemon juice. Add milk mixture to flour mixture, stirring just until moist.

3. Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with blueberry compote.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Maria and Josh Lichty,

Adapted from twopeasandtheirpod.com. Used with permission.

May 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note