You want to start your day with brightness, especially when the winter nights proceeding are so cold and blustery. These pancakes will fling open your eyes and wake your senses with how fluffy good they are. Poppy seeds add a crunchy depth, and the lemon sugar has that sweet and tart to top it all off.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
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You Will Need
Large Non-Stick Pan
Before You Cook
Make the Lemon Sugar
Zest lemon, halve, and juice. In a small bowl, combine sugar and 2 tsp. lemon zest. Mix thoroughly and set aside. Rub sugar and lemon zest between your fingers to extract most flavor from lemon.
Make the Pancake Batter
In a medium mixing bowl, whisk together pancake mix, lemon sugar, poppy seeds, 1 cup water, and 2 tsp. lemon juice until batter falls from whisk in thick ribbons. Add water 1 Tbsp. at a time to adjust consistency. Set batter aside.
Bake the Breakfast Sausage
Place sausage links on prepared baking sheet and bake until browned and sausages reach a minimum internal temperature of 160 degrees, 10-12 minutes. While sausages cook, make pancakes.
Make the Pancakes
Heat a large non-stick pan over medium heat. Working in batches to not overcrowd pan, pour ½ cup batter into hot pan. Cook pancakes until bubbles appear on surface, 1-2 minutes.
Finish the Pancakes
Flip pancakes onto second side and cook until lightly browned, 1-2 minutes. Transfer to a plate and cover with a dry dish towel. Using ½ cup measurement, batter should make approximately six pancakes.
Plate the Dish
Top pancakes with butter and syrup. Serve alongside breakfast sausage.
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