Celebrity chef Robert Irvine shared a new breakfast recipe ahead of Mother’s Day 2024.
Irvine told Fox News Digital that Mother’s Day, to him, screams “breakfast in bed” for moms.
His lemon poppy seed pancakes are the perfect twist on a classic breakfast option.
“The tartness of the lemon juice in the blueberry compote and the lemon zest in the cream cheese sets this one apart, providing a nice contrast to a meal that is usually a very sugary mouthful,” he said in an emailed message.
He added, “If you’re like me, and you’re turned off when things are too sweet, then this is a better way to enjoy pancakes.”
Irvine, a Florida-based chef and the host of the Food Network’s “Restaurant: Impossible,” said, “I think a proper thank you for everything mom does is to pamper her for the day, and that should start with serving her a uniquely delicious meal, not something that is part of the regular breakfast rotation in your house.”
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The chef noted that the dish is “a little bit of luxury on a plate.”
Here’s how to make Irvine’s lemon poppy seed pancakes.
Makes 4 servings
6 cups all-purpose flour
1½ teaspoons baking soda
3 tablespoons baking powder
1 tablespoon kosher salt
2 teaspoons poppy seeds
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2 tablespoons sugar
2 eggs, separated
2 cups buttermilk
1 teaspoon vanilla extract
4 tablespoons butter, melted
1 cup blueberries, fresh or frozen
4 tablespoons water
1 cup sugar
2 teaspoons lemon juice
4 oz. whipped cream cheese at room temperature
1 oz. sour cream
3 oz. powdered sugar
½ teaspoon vanilla extract
Zest of 1 lemon
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