Lemon Poppyseed Pancakes with Blueberry Compote

Blueberry Compote:

• 4 cups blueberries, frozen or fresh
• 1/2 cup sugar
• 1/4 tsp kosher salt
• 1 tsp lemon zest
• 2 Tbsp lemon juice

Pancakes:

• 1 1/4 cups whole milk
• 2 eggs
• 2 Tbsp sugar
• 1/4 tsp Kosher salt
• 1 tsp lemon zest
• 1 tsp poppy seeds
• 2 cups all-purpose flour
• 3 tsp baking powder
• 1 Tbsp unsalted butter

Blueberry Compote:

In a small sauce pan, add all the ingredients and cook on medium-low heat, stirring occasionally for 30 minutes. Let cool while making pancakes.

Pancakes:

Using a mixer with a whisk attachment, mix milk, eggs, sugar, salt, lemon zest and poppy seeds until incorporated. Slowly add all-purpose flour and baking powder and mix until smooth. Heat Two Burner High-Sided Griddle on medium heat and grease surface with butter. Pour 1/2 cup batter on to the griddle and cook until golden brown on each side. Repeat with remaining batter. Makes 6 pancakes.

Top warm pancakes with blueberry compote when ready to serve.