Poppy Seed Pancakes with Strawberries

Ingredients

• 250 g strawberries
• 100 g spelt flour type 1050
• Pinch of salt
• 250 ml milk (3.5% fat)
• 3 eggs
• 50 g raw cane sugar
• 15 g poppy seeds (2 tbsp)
• 2 tbsp Rapeseed oil
• 100 g whipping cream
• 20 g sliced almonds (4 tsp)
• 1 tsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Clean, wash and cut the strawberries into pieces. Whisk the flour with a pinch of salt and milk until smooth. Separate the eggs. Beat the yolks, 40 g sugar and 1½ tbsp poppy seeds into the flour mixture. Whip the egg whites with a pinch of salt until stiff peaks form, then fold in the remaining sugar. Gently fold the meringue into the batter.

2. 2.

   Bake a total of 12 pancakes from the batter. Heat 1 tsp oil in a pan for each batch. Drop 4 spoonfuls of batter and cook over medium heat for 3–4 minutes per side until golden brown. Keep finished pancakes warm in a preheated oven at 80 °C (60 °C fan; gas: level 1).

3. 3.

   Whip the cream to stiff peaks and fill a piping bag with a star tip. Arrange pancakes on plates, top with strawberries, pipe a rosette of cream over each, sprinkle with almonds and remaining poppy seeds, and dust lightly with powdered sugar.