Lemon Poppy Seed
Pancakes With Blueberry Compote Recipe
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
How to Make It :
Step 1
Combine
blueberries, 1/4 cup sugar, 1 teaspoon rind, 1 tablespoon juice, and 1tablespoon water in a small saucepan; bring to a boil over medium-high heat.
Cook 10 minutes or until blueberries break down, stirring frequently.
Step 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.
Step 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.