Meyer lemon pancakes with honeyed blackberry compote

Recipe:

1/4 cup sugar

2 tbs Meyer lemon zest

1/2 cup cake flour

1/2 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 egg

1 cup minus 2 tbs buttermilk

2 tbs Meyer lemon juice

2 tbs melted butter

1 tbs poppy seeds

 

1. Rub the lemon zest into the sugar until it has released its oils

2. Whisk together dry ingredients in a bowl. Whisk together wet ingredients in a bowl.

3. Add wet to dry ingredients and fold until just combined and no streaks of flour remaining. Fold in poppy seeds. Let batter rest for 10 min

4. Preheat a greased non-stick frying pan, until it has hot enough to scatter a few drops of water.

5. Cook 1/4 cups of batter, until surface of pancake forms bubbles that pop, and underside is well browned.

6. Flip pancakes and cook until remaining side is well-browned. Repeat with remaining batter.

Done