k Ibiza Lemon & Poppy Seed Pancakes with Blueberry Compote k
I love any dessert with lemon but throw blueberries into the mix then you have a real slice of heaven.
These deliciously light and fluffy poppy seed pancakes with gorgeous locally grown organic Ibiza lemons are naturally sweetened with a blueberry sauce and will surely make your morning a little brighter! They are all free of gluten, dairy, and refined sugar.
The pancakes are just touched with fresh lemon flavour – just enough but not overwhelming. I’m a fan of lemon poppy seed cake so I thought I would add them to the recipe…as we all know we should be eating our seeds!
The star however is the blueberry compote, the fragrant and tanginess of the lemon is such a fabulous contrast to the berries and the level of natural sweetness is perfect.
The sauce is so simple, a few handfuls of berries with some freshly squeezed orange juice a tiny drizzle of maple syrup and a little corn flour to thicken.
I have decorated my pancakes with Ibiza almond blossom, there is only a two week window, so I was lucky to be able to pick it and I find it the perfect finshining touch to this plate of gorgeousness!
Zest of two lemons
Juice of one lemon
80ml oat milk (or use almond or soya milk)
100g buckwheat flour (or spelt or plain)
Two heaped teaspoons poppy seeds
1 teaspoon baking powder
½ teaspoon sea salt
2 tablespoons maple syrup
1 large egg separated
Put the lemon juice and milk together in a bowl while you prepare the pancake batter, the milk will appear to curdle but it will be fine.
In a large bowl mix together the flour, poppy seeds, baking powder, baking soda, salt and lemon zest until well combined. Add the maple syrup, egg yolk and the milk/lemon juice mixture. Stir until incorporated — don’t over mix.
In a separate bowl whisk the egg white until stiff and white, fold into the flour poppy seed mix.
Place a large pan on the stove over medium heat. Melt extra butter or oil onto the pan, when the pan is hot spoon the batter onto the pan leaving 2 inches between each pancake. Flip when edges are set and bubbles appear on the surface.
1 tray fresh blueberries
Juice of one orange
1 tablespoon maple syrup
2 teaspoons cornflour mixed with a little water
Put the blueberries into a large saucepan and stir in orange juice and maple syrup. Bring to a simmer over medium-high heat and add corn flour mixed with water. Stir until sauce has thickened. Yo can also add more orange juice or water if mixture gets too thick. Serve sauce warm over pancakes.