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Lemon Poppy Seed Pancakes Recipe

Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes

Courtesy of Chef Carter Bouchard – Juneberry


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

Pistachio Shortbread (Yield 6 cups)
1 cup butter, softened
1/2 cup sugar
1 3/4 cups flour
1/4 cup cornstarch
1/2 cup pistachios (toasted and chopped)


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.

Pistachio Shortbread
1. In an electric mixer, combine the butter and sugar and mix until light and fluffy.
2. Add flour and cornstarch and mix together.
3. Mix in pistachios.
4. Preheat oven to 375°F
5. On a large sheet pan lined with parchment, place an even layer of your cookie dough down.
6. Place another sheet of parchment over your cookie dough. With a rolling pin, roll out the cookie dough until it is a smooth even layer approximately 1/4 inch thick.
7. Bake for 10-15 minutes depending on how you like your cookies.
8. Allow cookies to cool before breaking them into bite sized pieces for garnish.

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


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