Shopped with us before?

Nutrition Facts

Instructions

• STEP 1

  Wash, trim, and thinly slice strawberries; set aside.

  • ½ (16 oz) pkg strawberries

• STEP 2

  Place flour, sugar, poppy seeds, baking powder, and salt in a medium bowl; whisk to combine.

  • ¾ cup all-purpose flour
  • 1 ½ tbsp brown sugar
  • 1 tsp poppy seeds
  • 1 tsp baking powder
  • ¼ tsp salt

• STEP 3

  Melt butter in a large nonstick skillet over low heat; transfer to a small bowl.

  • 1 tbsp butter, unsalted

• STEP 4

  Add the egg and milk to the bowl with the melted butter and whisk quickly to combine.

  • 1 egg
  • 4 fl oz (½ cup) whole milk

• STEP 5

  Create a well in the center of the flour mixture. Add the egg mixture and whisk to make a smooth batter.

• STEP 6

  Wash and dry lemon. Zest and juice into the pancake batter; whisk to combine, being careful not to over-mix the batter.

  • ½ lemon

• STEP 7

  Return skillet to medium-high heat. Add more butter and swirl to coat the bottom.

  • 2 tsp butter, unsalted

• STEP 8

  Working in batches, use a ¼-cup measure to pour the batter into the skillet. Cook for 1-2 minutes on each side, until golden and cooked through.

• STEP 9

  To serve, divide pancakes between plates. Top with more butter, strawberries, and maple syrup. Enjoy!

  • 2 tsp butter, unsalted
  • 1 tbsp pure maple syrup