POPPY SEED PANCAKES
A refreshing change from regular pancakes these are perfect for a special occasion, a cosy weekend morning, or just any time you want to treat yourself!
Per serving : 529kCal / Carbs 84g / Protein 13g / Fat 17g
Ingredients
1 medium Egg
200g Plain Flour
75g Caster Sugar
2 tsp Baking Powder
500ml Milk
2 lemons (juiced and zested)
40g Poppy Seeds
2 tbsp Oil
How to make it
- Begin by sifting the flour into a large bowl to remove any lumps before mixing in the sugar, baking powder and salt.
- In a measuring jug, whisk together the milk, egg, poppy seeds, lemon juice and zest. Create a well in centre of the flour mixture and pour the liquid into it. Using a wooden spoon, slowly fold the flour into the wet ingredients until a smooth batter has formed.
- Heat a lightly oiled non-stick frying pan over a low heat and add one ladleful of batter. Spread the batter out to create a pancake that is 10 centimetres in diameter and cook for around 3 minutes, or until the base has turned golden brown. Flip the pancake and cook for a further 2 minutes on the other side before removing from the pan.
- Repeat this process until all the batter is used up and wrap finished pancakes in kitchen foil to keep warm while the rest cook. Squeeze over a wedge of lemon before serving with a dollop of natural yoghurt and honey for a delicious breakfast