A delightful twist on a breakfast classic, these pancakes combine the tangy zest of citrus with the sweetness of a berry compote.
Combine the blueberries, strawberries, sugar, and the juice of one lemon in a saucepan.
Using a mix of berries adds depth to the flavor of the compote.
Cook the mixture over medium heat until the berries release their juices, about 5 minutes.
Stir occasionally to prevent sticking.
Dissolve the cornstarch in a tablespoon of water and add to the berry mixture.
This step ensures the compote has a nice, thick consistency.
Cook for an additional minute until the compote thickens, then remove from heat.
Allow the compote to cool slightly before serving.
In a mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
In another bowl, whisk together the eggs, buttermilk, melted butter, and lemon zest.
Ensure the butter is slightly cooled before adding to prevent cooking the eggs.
Combine the wet ingredients with the dry ingredients and mix until just combined.
Overmixing can make the pancakes dense.
Heat a griddle over medium heat and lightly grease with butter.
A non-stick griddle works best for even cooking.
Pour batter onto the griddle to form pancakes and cook until bubbles form on the surface, about 2 minutes.
Flip the pancakes gently to avoid breaking them.
Flip the pancakes and cook for another 2 minutes until golden brown.
Keep cooked pancakes warm in a low oven while finishing the batch.
Serve the pancakes warm, topped with the berry compote.
Garnish with a dollop of whipped cream or a sprinkle of powdered sugar for extra flair.
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