Lemon Poppy Seed Pancakes
with Cardamom-Fig Yogurt
Light, fluffy pancakes are speckled with the delicate crunch of poppy seeds. Fig jam and ground cardamom create an irresistibly creamy yogurt sauce.
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INGREDIENTS
- 1 2/3 cups all-purpose flour
- 3 tbsp baking powder
- 1/3 cup turbinado sugar
- 1 lemon, zested and juiced
- 1 tbsp poppy seeds
- 5.5 oz coconut milk
- 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt
- 1 tsp ground cardamom
- 2 tbsp fig preserves
- 1 tbsp vegetable oil*
- Salt*
- 1 1/4 cups non-dairy milk*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Combine flour, baking powder, sugar, lemon zest, lemon juice, poppy seeds, coconut milk, non-dairy milk, and ¼ tsp salt in large bowl and whisk batter. (TIP: Coconut milk should be completely liquid when added. If it's solid, let it sit at room temperature until liquid, or add to a heatproof bowl and microwave for 30 seconds.)
Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Using ¼-cup measuring cup, add batter and cook pancakes, 3 to 4 at a time, until golden brown, 2 to 3 minutes per side. Add more oil as needed.
Stir together yogurt, just 1/2 tsp cardamom, fig preserves, and a pinch of salt in small bowl, Divide lemon poppyseed pancakes between 4 plates and dollop with cardamom-fig yogurt. (TIP: Keep remaining cardamom for your own use)
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