It's a lazy Sunday. The sun was shining early this morning but now it's clouded over and the weather forecast has waivered between freezing rain and rain and then topped off with snow. It was time to bring a little sunshine into a brunch.
Lemon Poppy Seed Pancakes
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp poppy seeds
1 tbsp. lemon zest
2 tbsp. sugar
2 tbsp. butter, melted
1 large egg
3/4 cup milk
Mix together dry ingredients in a medium sized bowl. Stir in wet ingredients. Heat your griddle. Melt a little butter on it before starting your pancakes. When the pancakes are bubbling and turning golden on the first side, flip carefully and cook the second side.
Blueberry Lemon Sauce
1/3 cup sugar
1/3 cup water
2 tsp cornstarch
10 oz blueberries, fresh or frozen
1/2 tsp lemon zest
1 tbsp. lemon juice
1 dash cinnamon (optional)
Whisk together the sugar, water and cornstarch in a small saucepan. Add in the blueberries, lemon juice and zest and bring to a boil. Stir until the sauce thickens, remove from heat and stir in the cinnamon. Serve warm or cold.
1/3 cup sugar
1/3 cup water
2 tsp cornstarch
10 oz blueberries, fresh or frozen
1/2 tsp lemon zest
1 tbsp. lemon juice
1 dash cinnamon (optional)
Whisk together the sugar, water and cornstarch in a small saucepan. Add in the blueberries, lemon juice and zest and bring to a boil. Stir until the sauce thickens, remove from heat and stir in the cinnamon. Serve warm or cold.
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