Lemon and Poppyseed Pancakes
Equipment
- Mixing bowl
- Measuring jug
- Measuring spoons
- Frying pan
- Whisk
- Zester
- Fish slice
- Chopping board
- Knife
- Metal spoon
Ingredients
- 200 g plain flour
- 220 ml milk
- 2 egg large, free range
- 1 tbsp caster sugar
- 2 tsp baking powder
- 1 tbsp poppy seeds
- 1 lemon
- 250 g strawberries
- 150 g mascarpone cheese
- 1 tsp vanilla extract
- butter to fry
- maple syrup to drizzle
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.
- Serve stacks of three pancakes with strawberries, a dollop of mascarpone cheese and drizzle with maple syrup.
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.
Nutrition
Calories: 497kcal
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