Ingredients
2¼cupsbisquick baking mix
2tbsplemon rind
2tsppoppy seeds
1cupmilk
2eggs
2tbsplemon juice
½tspalmond extract
1cupwhite sugar
3tbspcornstarch
1tbsplemon juice
1½cupswater
2½cupsblueberries,fresh or frozen
Preparation
Preheat and lightly grease a pan over medium heat or a griddle to 350 degrees F.
In a large bowl combine all pancake ingredients. Stir just until combined. The batter should be slightly lumpy.
Pour ⅓ cup full of batter onto preheated griddle and cook just until bubbles form and begin to pop around the edges. Flip and cook just until lightly browned.
In a medium saucepan combine sugar, cornstarch, water, and lemon juice. Bring to a boil while whisking
Add ½ of the blueberries, reduce heat, and let simmer for 5 minutes.
Add remaining blueberries and simmer for an additional 3 minutes or until heated. Cool slightly before serving.
Serve over lemon poppyseed pancakes. Enjoy!
