Ingredients for Making Lemon Poppy Pancakes
- Milk 600 ml
- Flour 300 g
- Poppy 125 g
- Sugar 100 g
- Eggs 3 pcs.
- Lemon 1 pc.
- Baking soda ½ tsp.
- Butter 40 g + for pancake greasing.
- Turmeric ½ teaspoon
- Salt to taste.
- Main Ingredients: Milk, Butter, Sour Cream, Flour, Sugar
Cooking lemon poppy pancakes:
Pour poppy water with boiling water, cover with cling film, set aside.
Remove the zest from the lemon.
Squeeze out the juice.
Beat eggs with a mixer, add 400 ml of milk and beat again with a mixer.
Mix flour with turmeric, soda and salt.
Add flour to the egg-milk mixture and mix with a mixer so that there are no lumps.
Add lemon juice, zest and melted butter to the dough, mix with a mixer.
Strain poppy seeds through a sieve, drain excess water, grind poppy seeds with sugar in a mortar.
Add the grated poppy, mix, let it brew for 20 minutes.
Pour 200 ml of milk in two three doses, dilute the dough to the desired consistency. The thinner the dough, the thinner the pancakes, but do not overdo it.
If necessary, grease the pan with a piece of old bacon or vegetable oil. Bake pancakes in a hot pan on both sides.
Grease the finished pancakes with butter. Enjoy your meal!