Pancakes with poppy seeds and lemon

Ingredients

• 250 g wheat flour type 1050
• 10 g yeast (0.25 cube)
• 1 tbsp whole cane sugar
• 3 eggs
• 3 tbsp poppy seeds
• 200 ml Buttermilk
• 100 ml milk (3.5% fat)
• 1 pinch salt
• 2 tbsp Rapeseed oil
• 1 lemon
• 2 tsp powdered sugar from raw cane sugar

Instructions

1. 1.

   For the dough, crumble the yeast into small pieces and sprinkle with whole cane sugar. Mix until both are liquid. Then add half of the wheat flour to a large bowl, add the liquid yeast, and knead. Gradually add some lukewarm water as you knead so that a thick batter forms. Let this rise covered in a warm place for 10 minutes. Afterward, add the remaining flour, 1 pinch salt, 1 egg and the poppy seeds, knead again, then let the dough rise another 5 minutes. Warm the buttermilk together with the milk to lukewarm temperature and slowly stir it into the batter until a thick pancake batter forms.

2. 2.

   Separate the remaining eggs. Whisk the whites stiffly and then fold them in with the yolks into the batter.

3. 3.

   Let the batter rest for another 20–30 minutes.

4. 4.

   Heat some rapeseed oil in a small non‑stick pan. Pour 1/8 of the batter into the pan. Cook over medium heat covered until golden brown, use the lid to flip, then finish cooking. Drain the pancakes on kitchen paper and keep warm in a preheated oven at 100 °C (fan: 80 °C; gas: lowest setting).

5. 5.

   Quarter the lemon, arrange the pancakes on plates, squeeze some lemon juice over them and garnish with powdered sugar before serving.