Lemon Poppyseed Pancakes with Blueberry Compote Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">3 tablespoons granulated sugar</li><li class="ingredients-single-item">1 1/2 teaspoons baking powder</li><li class="ingredients-single-item">1/2 teaspoon baking soda</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">2 tablespoons poppyseeds</li><li class="ingredients-single-item">Zest of 2 lemons (about 2 tablespoons)</li><li class="ingredients-single-item">300ml buttermilk (or milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">3 tablespoons unsalted butter, melted</li><li class="ingredients-single-item">2 tablespoons fresh lemon juice</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">Butter or oil for cooking</li><li class="ingredients-single-item">For the blueberry compote:</li><li class="ingredients-single-item">300g fresh or frozen blueberries</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">2 tablespoons lemon juice</li><li class="ingredients-single-item">1 teaspoon cornstarch mixed with 1 tablespoon water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Zester/microplane</li><li class="equipment-single-item">Small saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the blueberry compote. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries begin to burst and release their juices. The sugar will help draw out moisture from the berries and create a syrupy consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once the berries have broken down slightly, stir in the cornstarch mixture and continue to cook for 1-2 minutes until the compote thickens. You're looking for a syrupy consistency that coats the back of a spoon but still has some whole berries for texture. Remove from heat and set aside to cool slightly – it will continue to thicken as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the pancake batter, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppyseeds, and lemon zest. The dry mixing ensures even distribution of the poppyseeds and leavening agents throughout the batter, preventing clumping.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the buttermilk, eggs, melted butter, lemon juice, and vanilla extract until well combined. The acidity in both the buttermilk and lemon juice will react with the baking soda to create extra fluffiness in your pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and stir just until combined – you should still see a few small lumps. Over-mixing the batter develops gluten, which will make your pancakes tough rather than tender. Let the batter rest for 5 minutes; this allows the flour to fully hydrate and the leavening agents to activate.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat a non-stick frying pan or griddle over medium heat. Add a small amount of butter or oil to coat the surface. When a drop of water sizzles on the pan, it's ready for the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For each pancake, pour about 60ml (¼ cup) of batter onto the hot pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. You'll know it's time to flip when the bubbles in the center begin to pop and stay open rather than filling in with batter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Transfer to a warm plate and repeat with the remaining batter, adding more butter or oil to the pan as needed. If making a large batch, you can keep finished pancakes warm in an oven set to 95°C (200°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve the pancakes warm, stacked high with generous spoonfuls of blueberry compote on top. The warm pancakes will slightly melt the compote, creating a beautiful purple drizzle down the sides. For an extra-special touch, add a dollop of whipped cream or Greek yogurt and a sprinkle of additional lemon zest.</li></ol>