Wanting to add more healthy variety to your breakfast routine? Look no further than these Lemon Poppy Seed Pancakes with Cherry Compote! With just the right amount of sweetness, the pancakes are complimented wonderfully by the mild tartness of the dark red cherries and lemon juice flavors in the cherry compote.
2cupspitted and halved dark red cherries, fresh or frozen
1teaspoon cornstarch, depending on desired consistency
1tablespoonfresh lemon juice
Lemon Poppy Seed Pancakes
1 1/2cupsall purpose flour
3tablespoonsoil or melted butter
1tablespoonlemon juice, plus the zest of one lemon
Make the Compote
Combine the cherries and sugar in a medium saucepan and bring to a boil. Reduce to a simmer and cook until the cherries soften and juices begin to reduce.
Mix 1 teaspoon of cornstarch with 1 tablespoon of water to dissolve (NOTE: add an extra teaspoon of cornstarch for a thicker sauce if desired), add to the cherries, mix well and simmer for a minute or until the sauce thickens to your liking.
Stir in the lemon juice and vanilla, and simmer for a minute longer. Remove from heat and let cool slightly before using. Compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Make Cherry Pancakes
Mix the dry ingredients: flour, sugar, baking soda, baking powder and salt, together in a large mixing bowl.
In a separate bowl, whisk the eggs, buttermilk, oil, lemon juice, zest and vanilla until combined.
Add the wet ingredients to the dry ingredients and mix gently until incorporated.
Drop a scant 1/2 cup of batter onto a greased or nonstick skillet or griddle, preheated over medium-high heat. Cook a few minutes until the edges are bubbling and dry, then flip the pancake over, cook on other side for a few more minutes and transfer to a serving plate.
Serve immediately topped with a spoonful of the cherry compote.
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