Lemon Poppyseed Pancakes with Homemade Blueberry Syrup

This pancake variation can be made from scratch as indicated below or just add the last three ingredients to a prepared pancake mix (make sure you add it to the same amount of cups of flour as mentioned below or adjust proportion accordingly).  The blueberry syrup gives it an added richness.  The syrup can be made with strawberries or any other berries in the same manner.  This yields about 30 medium size (about 4") pancakes.  Enjoy!

You will need:



3 1/2 cups all-purpose flour

1/4 cup sugar

4 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 eggs, lightly beaten

4 cups buttermilk

3 1/2 tbsp. lemon flavoring

2 tbsp. poppyseeds

2 tbsp. grated lemon peel

For blueberry syrup:

2 cups blueberries, fresh

1/2 cup water

1/2 cup sugar

1. In a large bowl, mix dry ingredients well.
2. Combine eggs, buttermilk and oil.
3. Add wet mixture to dry mixture and stir just until moistened.
4. On a buttered griddle at medium heat (about 325), pour 2 tablespoonfuls of batter to form pancake.
5. When bubbles form on the top side of pancakes (about 2-3 minutes), flip pancakes to cook the other side for about 1-2 minutes.
6. Serve warm with hot fresh blueberry syrup.

For blueberry syrup:

1. In a small pot, boil water and sugar on high heat until sugar is dissolved.
2. Add blueberries and return to a boil for 2 minutes.
3. Reduce heat to medium and simmer until blueberries have burst and syrup reaches desired thickness.  For thicker syrup, add a tablespoon of cornstarch until the syrup is as thick as you like it.