Pancakes with lemon and poppy seeds – a really easy and quick dessert, which can be served as a sweet touch for breakfast / brunch, afternoon coffee or evening coffee.
Ingredients
Pancakes (makes 12-15)
250 g all-purpose flour
500 ml milk
30 g sugar
2 tsp. vanilla sugar
1 little tsp. salt
2 eggs
1 large tsp. baking soda
Finely grated zest of 1 lemon
Juice of 1/2 lemon
2 tbsp. poppy seeds
Butter for frying
Lemon cream
200 ml cream, for whipping
4 large tbsp. Greek yoghurt
Finely grated zest of 1 lemon
Juice of 1/2 lemon
1 tsp. vanilla sugar
1 tbsp. confectioner’s sugar
Approach
Pancakes
Put the milk in a bowl and add the flour, sugar, vanilla sugar and salt. Whisk well until the batter is free of lumps. Add the eggs and whisk again. Stir the baking soda into a little milk and add it to the batter. Finally, add the lemon zest, lemon juice and poppy seeds.
Put a little butter in a crepe/pancake/frying pan, and fry thin pancakes from the batter.
Lemon cream
Whisk the cream to a light foam and fold in the Greek yogurt along with the lemon zest, lemon juice, vanilla sugar and confectioner’s sugar.
To serve
Spread the lemon cream over the pancakes, then roll the pancakes. Sprinkle with a little confectioner’s sugar and lemon juice if you like. Serve immediately. Enjoy!
