Lemon Poppy Seed Pancakes With Fresh Berries

15 Min.
5 Min.
4
Ingredients
1
package Southeastern Mills® Buttermilk Pancake Mix
1 package Southeastern Mills® Buttermilk Pancake Mix
¾
cup water
¾ cup water
2
tablespoon lemon zest, divided
2 tablespoon lemon zest, divided
2
tablespoons + 2 Teaspoons granulated sugar, divided
2 tablespoons + 2 Teaspoons granulated sugar, divided
2
tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lemon juice
1
tablespoon poppy seeds
1 tablespoon poppy seeds
4
tablespoons butter
4 tablespoons butter
1
cup fresh raspberries
1 cup fresh raspberries
1
cup fresh blackberries
1 cup fresh blackberries
4
ounces mascarpone cheese, optional
4 ounces mascarpone cheese, optional
Directions
  1. Combine the berries, 1 Tablespoon of lemon zest and 2 teaspoons of sugar into small mixing bowl, stir to combine.
  2. Refrigerate until ready to use.
  3. In a medium sized mixing bowl add the dry pancake batter, water, 1 Tablespoon lemon zest, 2 Tablespoons sugar, lemon juice and poppy seeds to the bowl and whisk to combine.
  4. Heat a small nonstick pan over medium high heat.
  5. Add ½ tablespoon of butter to the pan and melt.
  6. Add ¼ cup of batter to the pan and cook for 2-3 minutes until the top side becomes bubbly.
  7. Carefully flip the pancake using a spatula and finish cooking for 1-2 minutes more.
  8. Remove the pancake from the pan to a plate and serve with a spoonful of berries and a dollop of mascarpone cheese.
  9. Repeat until all the batter is cooked.