Manna pancakes on yeast

Prepare all the ingredients. It is very convenient when you have everything at hand and do not have to be distracted by searching for products on the shelves or in the fridge.

If you want, you can soak the poppy seeds in boiling water in the evening and then drain them before cooking - so that the poppy seeds will swell and become very soft and not crunchy.

In a deep bowl, sift together the flour and baking powder. Add sugar and poppy seeds.

Stir to combine. Make a well in the center and beat the eggs into it.

Pour in milk.

Melt butter. This can be done in a pan on low heat or in a microwave oven on low power - as long as it is not boiling.

Pour the melted butter into a bowl.

Thoroughly mix until homogeneous. The batter should not be too thick and should come out of a spoon in a thick stream.

Heat a frying pan with vegetable oil. Spoon about 2 tablespoons of batter into the pan to form pancakes. Fry the pancakes on one side for about 1 minute, until the surface is matte and bubbly.

Flip the pancakes with a spatula to the other side and fry for about 1 minute more. Remove the finished pancakes to a plate lined with a paper towel to soak up any excess oil.

Pour the next batter into the pan and fry the remaining pancakes in the same manner. There is no need to add more oil to the pan.

That's quite a mountain of pancakes - almost 30 of them.

Then stack the pancakes with poppy seeds to keep them warm longer, and decorate them to your liking.

You can top the pancakes with jam, honey, condensed milk, any sweet sauce or topping you like.

Although they are very good without any additions. With tea or coffee - just right!

The dough is porous and has a lot of air in it. Fragrant poppy seeds give pancakes an original look and taste.

Bon appetit