Lemon Poppy Seed Pancakes with Cherries

Ingredients

• 100 g Wheat flour, Type 405
• 50 g Sugar (for the batter and the cherries)
• 1.5 Eggs (size M)
• 0.5 Lemon (juice and zest)
• 210 ml Whole milk
• Salt (a pinch)
• 2.5 g Butter (for frying)
• 0.5 TL Cornstarch (to thicken the cherries)
• 100 g Mascarpone
• 0.5 Päckchen Bourbon vanilla sugar
• 250 g Cherries (fresh or frozen, pitted)
• 2 EL Water
• 4 g Poppy seeds (whole or ground)

Steps

1. 1

   Prepare all ingredients for the pancakes and the side dish.

2. 2

   Thoroughly wash the cherries and pit them using a cherry pitter.

3. 3

   Place the prepared cherries in a small pot along with some sugar, half of the vanilla sugar, and 2 tbsp of water.

4. 4

   Bring the cherry mixture to a boil and simmer over low heat until the cherries are soft and the liquid becomes slightly syrupy.

5. 5

   Whisk the cornstarch with a splash of cold water until smooth, add it to the boiling cherries and allow to thicken briefly, then set aside.

6. 6

   Mix the flour, sugar, eggs, milk, a pinch of salt, lemon zest, and poppy seeds into a smooth pancake batter.

7. 7

   Heat some butter in a pan and fry thin pancakes one after another until golden brown.

8. 8

   Whisk the mascarpone with the remaining vanilla sugar and a splash of lemon juice until smooth.

9. 9

   Spread the mascarpone cream onto the pancakes, roll or fold them, and serve with the warm cherries.

Notes

For a lighter version, part of the mascarpone can be replaced with low-fat quark. If fresh cherries are not available, jarred sour cherries can also be used (use the juice for thickening).

Nutrition per serving

• Breakfast
• Dessert
• Veggie
• Pancakes
• Cherries
• Sweet Dish
• Vegetarian