Lemon Saffron Poppyseed Pancakes

We make a quick Lemon Saffron syrup to bring out the flavors of our wholegrain pancakes with poppyseeds. The pancakes are full of flavor on their own but really shine when you add this spectacularly easy & impressive saffron syrup. Breakfast on another level!

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Makes 6 pancakes

Ingredients

For the pancakes:
- 1 1/3 cups whole wheat pastry flour (or 1 cup whole wheat with ⅓ cup AP)
- 2 tablespoons corn meal
- 2 teaspoons poppy seeds
- 3 ½ teaspoons buckwheat, oat flour or any flavor specialty flour
- 2 teaspoons baking powder
- 1 1/2 cup milk
- 1 tablespoon butter, melted
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon sugar
- Vegetable oil

For the syrup:
- ½ cup Lemon Saffron Marmalade
- 4 to 6 tablespoons hot water

Directions

Make Pancakes:

- You will need one whisk, one bowl. Add all of your dry ingredients to that bowl, whisking to combine.
- Next, add the liquids and whisky to combine.
- Get your skillet hot and oiled over medium heat. Pour the batter by the 1/4c full. Wait about 90 seconds for bubbles to form. Flip. Wait another 90seconds to cook. Remove from pan. Stack. Butter. Repeat.

Make syrup:
- Add together Lemon Saffron Marmalade with hot water in a bowl, whisk to your liking.

- Pour over pancakes and enjoy!