Are you ready to elevate your breakfast game with a delightful twist? Introducing the Lemon Berry Poppyseed Pancake Bowls—a vibrant, mouthwatering breakfast that not only looks stunning but also bursts with flavor! Imagine fluffy pancakes infused with zesty lemon and crunchy poppy seeds, perfectly cradling a medley of fresh berries. This recipe is not just a treat for your taste buds; it's a feast for the eyes too! In just 25 minutes, you can whip up these delicious bowls that are sure to impress your family and friends. Don’t miss out on this breakfast sensation that will make your mornings brighter and tastier!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 cup milk
- 2 large eggs
- 1/4 cup lemon juice
- 1 cup mixed berries
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and sugar until well combined and no lumps remain.
- In a separate bowl, beat the eggs and then add milk and fresh lemon juice. Whisk these wet ingredients until thoroughly blended.
- Pour the wet ingredients into the dry ingredients and mix gently, being careful not to overmix. Some small lumps in the batter are acceptable. Let the batter rest for 3-5 minutes to allow the flour to hydrate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measure, pour batter to create smaller, thicker pancakes that will form bowl-like shapes.
- Cook each pancake for approximately 2-3 minutes on the first side, watching for small bubbles to form on the surface.
- Carefully flip the pancake and cook the second side for an additional 1-2 minutes until golden brown.
- As pancakes finish cooking, gently shape them into bowl-like forms by pressing the edges slightly upward while still warm.
- Top each pancake bowl with fresh mixed berries and optionally drizzle with additional lemon juice or maple syrup.
- Serve immediately while pancakes are warm and berries are fresh.
Tips
- Prep Ahead: To save time in the morning, prepare your dry ingredients the night before. Simply mix the flour, poppy seeds, baking powder, and sugar, and store in an airtight container.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can lead to tough pancakes, so it’s okay if there are a few small lumps in the batter.
- Rest the Batter: Allowing the batter to rest for 3-5 minutes helps the flour hydrate, resulting in fluffier pancakes. Use this time to prepare your toppings!
- Perfect Pancake Shape: For bowl-like pancakes, pour the batter into the skillet and use the back of a spoon to gently shape the edges upward while they cook.
- Temperature Control: If your pancakes are browning too quickly, reduce the heat slightly. You want them to cook evenly without burning.
- Toppings Galore: Get creative with your toppings! Besides mixed berries, consider adding yogurt, whipped cream, or a sprinkle of nuts for extra texture.
- Serve Warm: These pancakes are best enjoyed fresh off the skillet. Serve them immediately for the ultimate warm and cozy breakfast experience!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 85mg
