Lemon Raspberry POPPY SEED PANCAKES

Starting my day with pancakes always makes me feel like the day is bound to be entirely good—almost like a special occasion. While many of my weekday breakfasts consist of an easy bagel, toast, oats, or something of that nature, I’m always happiest when I take the time to make pancakes. These pancakes in particular are perfect for a lazy springtime or summertime brunch. Lemon and poppy seeds is such a great combination, and with the added tartness from the raspberries, you’re guaranteed to love this stack! Tip: If you wish, you may use frozen raspberries in this recipe. Before adding the berries to the batter, toss them with 1 tablespoon of flour to coat.

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% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.

Step 2

2. Add the almond milk, yogurt, melted butter, lemon juice, beaten eggs, and maple syrup and stir with a rubber spatula until well combined and thickened. Do not overmix. Fold in the raspberries and poppy seeds until evenly incorporated.

Step 3

3. Preheat a griddle or a large skillet over medium-high heat, then lightly coat with butter. When hot, scoop ½ cup of the batter onto the griddle (or into the skillet). Repeat, making as many pancakes as you can comfortably fit at once on the griddle (or in the skillet) without crowding them; if using a skillet, I don’t recommend cooking more than two at once.4. Cook the pancakes until the tops begin to bubble, about 2 minutes, then carefully flip over each pancake. Gently press down on the pancakes to ensure that the centers cook through fully and cook for another 1 to 2 minutes, or until golden brown on the undersides.

Step 4

5. Repeat Steps 3 and 4 with any remaining batter, regreasing the griddle (or skillet) with additional butter after each batch. You should have a total of 6 pancakes.

Step 5

6. To serve, divide the pancakes between two plates. If desired, top with whipped cream, lemon slices, fresh raspberries, a sprinkle of poppy seeds, rosemary sprigs, and a light drizzle of maple syrup.