Lemon Poppy Seed Pancakes with Strawberries & Maple Syrup

[Sincerely-Food-Chef]

Ingredients

• 2 eggs
• 1 lemon
• 1 (16 oz) pkg strawberries
• 8 fl oz whole milk
• all-purpose flour
• baking powder
• brown sugar
• butter, unsalted
• poppy seeds
• pure maple syrup
• salt

Instructions

1. Wash, trim, and thinly slice strawberries; set aside.
   • 1 (16 oz) pkg strawberries
2. Place flour, sugar, poppy seeds, baking powder, and salt in a medium bowl; whisk to combine.
   • 1 ½ cup all-purpose flour
   • 3 tbsp brown sugar
   • 2 tsp poppy seeds
   • 2 tsp baking powder
   • ½ tsp salt
3. Melt butter in a large nonstick skillet over low heat; transfer to another medium bowl.
   • 2 tbsp butter, unsalted
4. Add eggs and milk to the bowl with the melted butter and whisk quickly to combine.
   • 2 eggs
   • 8 fl oz (1 cup) whole milk
5. Create a well in the center of the flour mixture. Add the egg mixture and whisk to make a smooth batter.
6. Wash and dry lemon. Zest and juice into the pancake batter; whisk to combine, being careful not to over-mix the batter.
   • 1 lemon
7. Return skillet to medium-high heat. Add more butter and swirl to coat the bottom.
   • 4 tsp butter, unsalted
8. Working in batches, use a ¼-cup measure to pour the batter into the skillet. Cook for 1-2 minutes on each side, until golden and cooked through.
9. To serve, divide pancakes between plates. Top with more butter, strawberries, and maple syrup. Enjoy!
   • 4 tsp butter, unsalted
   • 2 tbsp pure maple syrup