Pancakes with poppy seeds and lemon

Pancakes with Poppy Seeds and Lemon – A Delicious Recipe for an Unforgettable Breakfast

If you're looking for a pancake recipe that combines fresh flavors with a fluffy texture, you've come to the right place! Poppy seed and lemon pancakes are an excellent choice for a comforting breakfast or a brunch with friends. This recipe is not only simple but also offers a flavorful combination thanks to the juicy lemon and crunchy poppy seeds. Let's get started!

Preparation time: 20 minutes
Baking time: 15 minutes
Total time: 35 minutes
Number of servings: 4 (approximately 8 pancakes)

Ingredients needed

For the pancakes:
- 170 ml milk (you can use whole milk or plant-based milk, such as almond milk for a lactose-free option)
- 2 eggs
- 150 g sugar (preferably white sugar, but you can also experiment with brown sugar for a caramelized taste)
- 125 g cream cheese (choose a quality cream cheese for a more intense flavor)
- 130-140 g flour (white wheat flour is ideal, but you can also try whole wheat flour for a healthier option)
- 10 g baking powder
- juice from 1 lemon (about 30-40 ml)
- a pinch of nutmeg (optional, for added flavor)
- vanilla extract (1 teaspoon)
- 1 tablespoon of poppy seeds

For the sautéed peaches:
- 3 peaches (almost ripe but firm)
- 150 g sugar (brown sugar adds a caramel note, however, white sugar works just as well)

Preparation steps

Step 1: Separating the eggs
Start by separating the egg whites from the yolks. This is an essential step to achieve fluffy pancakes. Use a large bowl for the egg whites and a medium bowl for the yolks.

Step 2: Mixing the yolks
In the bowl with the yolks, add the sugar and mix until the mixture becomes creamy and the sugar is completely dissolved. This step helps create an airy texture for the pancakes.

Step 3: Adding wet ingredients
Add the cream cheese and milk to the bowl with the yolks and mix well to obtain a homogeneous mixture. It's important that the cream cheese is at room temperature for better integration.

Step 4: Preparing dry ingredients
In another bowl, combine the flour with the baking powder and, if desired, a pinch of nutmeg. The latter will add a subtle but pleasant taste. Mix the dry ingredients well.

Step 5: Combining the mixtures
Gently fold the dry ingredient mixture into the wet one, mixing lightly with a spatula. Be careful not to overmix, in order to keep the air in the mixture.

Step 6: Beating the egg whites
Now start beating the egg whites with a pinch of salt. Use an electric mixer on medium speed until you achieve a firm foam. This step will make the pancakes extremely fluffy.

Step 7: Combining the egg whites with the mixture
Gently fold the beaten egg whites into the pancake mixture using a spatula, with up-and-down movements to avoid losing air. Finally, add the lemon juice and poppy seeds, mixing gently.

Cooking the pancakes

Step 8: Heating the skillet
Place a non-stick skillet over medium heat and let it heat up well. You can check the temperature by sprinkling a drop of water; if it sizzles and evaporates immediately, the skillet is ready.

Step 9: Pouring the mixture into the skillet
Use a ladle to pour the mixture into the skillet, forming pancakes of equal size. If you have space in the skillet, you can cook several pancakes at once. Let them cook until bubbles appear on the surface.

Step 10: Flipping the pancakes
When bubbles are visible and the edges of the pancakes are dry, flip them using a spatula. Cook the other side for 30-40 seconds until golden. Repeat the process until you finish all the mixture.

Preparing the sautéed peaches

Step 11: Slicing the peaches
Peel the peaches and slice them evenly. Ensure the slices are uniform for even cooking.

Step 12: Caramelizing the peaches
In a skillet over medium heat, add the sugar and peach slices. Stir occasionally until the sugar melts and turns into a thick, caramelized sauce. You can also add a little water to help dissolve the sugar.

Serving

Poppy seed and lemon pancakes are delicious served warm, topped with caramelized peach slices. You can also add a drizzle of sour cream or Greek yogurt for a creamy touch. Another idea would be to sprinkle some cinnamon or almond flakes for a more sophisticated look and taste.

Final notes and variations

These pancakes are versatile and can be adapted according to your preferences. Instead of peaches, you can use other seasonal fruits, such as strawberries or blueberries, for a fruitier option. You can also add chopped dark chocolate to the mixture for an extra treat.

Nutritional benefits

Poppy seed and lemon pancakes are not only delicious but also packed with nutrients. Poppy seeds are an excellent source of calcium, magnesium, and essential fatty acids. Additionally, lemons provide a boost of vitamin C, thus contributing to strengthening the immune system. Combining these ingredients gives you a breakfast that is not only filling but also nutritious.

Frequently asked questions

1. Can I use whole wheat flour for this recipe?
Yes, you can use whole wheat flour, but keep in mind that the pancakes will have a slightly denser texture.

2. How can I make the pancakes less sweet?
You can reduce the amount of sugar in the recipe or replace the sugar with a natural sweetener, such as honey or maple syrup.

3. How can I store the pancakes for later?
The pancakes can be stored in the refrigerator for 2-3 days or frozen. Reheat them in the oven or microwave before serving.

4. What drinks pair well with this breakfast?
Freshly brewed coffee or herbal tea pairs perfectly. Additionally, a fresh fruit smoothie would be an excellent choice to complement the meal.

I hope this recipe brings you joy in the kitchen and at your table! With each pancake you prepare, you discover a new flavor and a story, turning every breakfast into a true celebration. Enjoy!