John Myers
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Poppy Seed Pancakes
The perfect poppy seed pancakes recipe with a picture and simple step-by-step instructions.
Pancake batter for 6 pieces
- 300 ml Milk
- 40 g Sugar
- 20 g Melted butter
- 160 g Flour
- 1 pinch Salt
- 4 whole Eggs
- 4 whole Clarified butter for baking
Poppy seed filling for 2 pieces
- 80 g Ground poppy seeds
- 70 ml Milk
- 30 g Sugar
- 2 tablespoon Rum
- 30 g Chocolate white
Pancakes
- For the pancake batter, mix the melted butter and sugar, add the eggs and whisk together vigorously – now whisk together with milk, salt and flour to form a smooth pancake batter – leave to stand for at least 15 minutes so that the flour can swell better
- then bake the pancakes in a little clarified butter on both sides in a teflon pan – keep warm in the oven at approx. 80 degrees until all the pancakes are ready (TIP: cover with aluminum foil so that they do not dry out)
poppy seed filling
- heat the milk with the sugar and poppy seeds – add the rum, stir everything well – finally melt the chocolate in the hot mixture
completion
- Coat the pancakes with the poppy seed filling and fold them – I served them with steamed pears and chocolate sauce
Attention to quantities !!!
- Amounts for the pancake dough are enough for 6 pieces – the amount for the poppy seed filling is only calculated for 2 pancakes, because my “dearest” didn’t want poppy seeds but rather jam … well, that’s it .. always “extra sausages” for them men … (grin).
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