Pancakes with poppy seed and lemon zest
Flavorful, thin and very tasty! Let's make pancakes with poppy seeds and lemon zest. The pancakes are moderately sweet, so they can be served not only with a sweet addition, but also with a salty filling. Products (for 5 servings)
Milk (2.5 % fat content) - 300 ml
Carbonated water - 200 ml
Eggs - 3 units.
Flour - 250 gr
Vegetable oil - 50 ml
Sugar - 15 gr
Salt - 5 gr
Poppy - 25 gr
Lemon zest - 1 tsp.
Prepare the necessary ingredients.
Milk is suitable for any fat content.
Take flavorless vegetable oil.
I use frozen lemon peel, defrosting it beforehand. You can take dried or fresh.
In a deep bowl, beat the eggs. Stir in the salt and sugar.
Whisk with a whisk until smooth. You can also use a mixer.
Pour the milk into the egg mixture and stir.
In several steps add sifted flour.
After each addition of flour, mix with a whisk or mixer until homogeneous, so there are no lumps.
Pour in the vegetable oil and mix.
Cover the bowl with clingfilm and place it in the refrigerator for 30 minutes.
Put the frying pan on medium heat and heat well. Pour the poppy seeds into the pan and dry for 3-4 minutes over medium heat, stirring frequently. This step gives the poppy seeds a more distinct flavor and aroma.
Take the pancake batter out of the refrigerator. If necessary, strain through a fine sieve to remove lumps. I did not do this, as my batter came out without lumps. Pour the baking soda into the batter.
Stir it in.
Sprinkle in the poppy seeds and lemon zest.
Stir again - the batter is a bit runny.
Heat a pancake pan (mine is 19cm in diameter) over medium heat. If you are not sure about your pan, oil it with vegetable oil. Stir the batter with a ladle (mine is a standard size) and scoop out about half. Pour the batter into the center of the heated pan and spread it all over the bottom in a circular motion. Fry the pancake for 1-2 minutes on each side, until golden.
Fry all the crepes this way. I made 25 pancakes.
Pancakes with poppy seeds and lemon zest are ready to serve.
Bon appetit!