strawberry-poppyseed-pancakes

Strawberry Mint Poppyseed Pancakes

Ingredients Strawberry Syrup

  • 5 cups strawberries, hulled and diced fine
  • 5 cups sugar
  • ½ cup water
  • ½ teaspoon vanilla
  • 1 tablespoon honey
Pancake Batter
  • 1¼ cups all purpose flour
  • 1½ tablespoons poppyseeds
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 1¼ cups buttermilk
  • ½ teaspoon vanilla
  • 1 tsp chopped fresh mint
  • 1 egg
  • 1 cup strawberries, diced
Instructions
  1. Prepare the syrup. Add strawberries, sugar, water, vanilla, and honey to a medium sauce pan and heat over medium heat stirring throughout until sugar is dissolved. Allow to sit and thicken over very low heat until pancakes are ready.
  2. Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. Prepare the pancakes. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together chopped mint and sugar. Add buttermilk, vanilla, and egg and whisk until smooth. Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries.
  3. Pour ¼-1/3 cup batter onto preheated pan or skillet. When edges begin to look “dry” and bubbles form and burst in the batter, use a large spatula to flip pancake. Cook 1-2 minutes longer. Repeat with remaining batter. Serve warm with strawberry syrup and additional fresh strawberries if desired.