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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 476 calories
  • 25 min
  • 4 servings

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

Nutrition per Serving

Calories
476
Fat
19g
Net Carbs
63g
Protein
11g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • spatula
  • whisk or fork