Lemon Poppy Seed Pancakes & Waffles

Directions

To make the berry sauce, in a small saucepan over medium heat, combine the berries, sugar and lemon zest and juice and cook, stirring occasionally, until the berries start to release their juices, about 2 minutes. In a small bowl, whisk together the cornstarch with 2 tsp. water until combined. Add the cornstarch mixture to the berry mixture and cook, stirring occasionally, until the berries have broken down and are syrupy, about 5 minutes. If desired, add another tablespoon or two of water to thin to a thick pouring consistency. Remove from the heat and cover to keep warm until ready to serve.

If making waffles, preheat a waffle maker to 400°F (200°C), or to medium-high heat according to the manufacturer’s instructions. If making pancakes, heat a griddle to 400°F (200°C), or to medium-high heat according to the manufacturer’s instructions.

To make the batter, in a large bowl, whisk together the ricotta, sugar, egg and egg whites, lemon juice and vanilla until smooth. Add the flour, baking powder, baking soda and salt and whisk until just combined, then whisk in the poppy seeds.

Grease the preheated waffle maker or griddle with butter.

If making waffles, scoop a heaping 1/2 cup (4 oz./125 g) of the batter into the wells of the waffle maker and close the lid. Cook the waffles according to the manufacturer’s instructions until crisp and golden brown, about 5 minutes. Repeat to cook the remaining batter.

If making pancakes, scoop 1/3 cup (3 oz./90 g) onto the griddle for each pancake. Cook until bubbles form on top and the edges are set, 1 to 2 minutes. Flip the pancakes over and cook until golden brown on the other side, 1 to 2 minutes. Repeat with the remaining batter, adding more butter to the griddle as needed.

To serve, top the waffles or pancakes with a scoop of ricotta and a spoonful of the warm berry sauce. Serve immediately. Serves 2 to 4.

Williams Sonoma Test Kitchen