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MainRecipesVegetarian | Lemon Poppy Seed pancakes with Blueberry Compote

   Lemon Poppy Seed pancakes with Blueberry Compote submitted by Mom Johnson
Make a double batch of these and freeze for a busy day! (I made a double batch of the blueberry compote also!)

Combine blueberries, 1/4 cup sugar, 1 tsp rind, 1 T. juice and 1 T. water in a small saucepan; bring to a boil and cook for about 10 minutes or until blueberries break down, stirring frequently.

While the compote cooks, combine remaining 2 T. sugar and 2 tsp. rind in a large bowl. Add the flours, baking powder, and salt to the rind mixture, stirring with a whisk. Combine the milk and the next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 T. lemon juice. Add milk mixture to flour mixture, stirring just until moist.

Preheat a griddle to medium heat and coat with cooking spray. Spoon 1/4 cup of batter for each pancake and cook for about 3 minutes or until edges bubble and bottom is browned. Turn over and cook until done. Serve with blueberry compote. Makes about 12 pancakes.

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v 3 cups fresh blueberries
v 6 T. sugar, divided
v 3 tsp. grated lemon rind, divided
v 2 T. lemon juice, divided
v 1 T. water
v 1 cup white unbleached flour
v 1/2 cup whole wheat flour
v 2 tsp. baking powder
v 1/2 tsp. salt
v 1 cup milk
v 1/2 cup vanilla Greek yogurt
v 1-2 T. poppy seeds
v 1 T. canola oil
v 1 tsp. vanilla
v 2 large eggs, lightly beaten

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