Lemon and Poppyseed Pancakes
Donal's Notes
Pancakes and waffles are my last-minute emergency dessert and the basic batter is incredibly adaptable. I like to add lemon zest and poppy seeds for flavour and texture, serve with fresh strawberries, a vanilla mascarpone and drizzle with syrup for a dessert it’s hard to say no to.
Instructions
Mix together the plain flour, baking powder, sugar, poppy seeds and lemon zest in a mixing bowl.
Whisk together the milk and eggs in a jug and pour into the dry ingredients.
Mix together until you have a smooth batter with a good dropping consistency. Cover and place in the fridge to rest for 15 minutes.
Mix together the mascarpone cheese and vanilla extract and set aside.
Cut the strawberries in half and set aside.
Place a frying pan over a medium high heat and add in a little butter. Drop heaped tablespoons of the pancake batter into the pan and cook for 2-3 minutes until golden brown on both sides.
