Name: Honey & poppy seed pancakes with lemon curd & mascarpone
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups plain flour; 1½ teaspoons poppy seeds; 4 teaspoons baking powder; Pinch salt; 1 Otaika Valley Free Range Egg; 1½ cups milk; 1 teaspoon vanilla essence; 2 tablespoons honey; Butter for cooking pancakes; To serve; Lemon curd, mascarpone

Honey & poppy seed pancakes with lemon curd & mascarpone

Make a lie-in extra-special with these light-as-air pancakes! Accompany with a favourite brew or bubbles on the side

Makes 10 pancakes

Prep

10M

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Ingredients

2 cups plain flour

1½ teaspoons poppy seeds

4 teaspoons baking powder

Pinch salt

1 Otaika Valley Free Range Egg

1½ cups milk

1 teaspoon vanilla essence

2 tablespoons honey

Butter for cooking pancakes

To serve

Lemon curd, mascarpone

Method

Step 1

Place flour, poppy seeds, baking powder and salt in a bowl. Whisk to combine.

Step 2

In a jug, whisk together the egg, milk, vanilla and honey. Add the wet ingredients into the dry ingredients, mixing until smooth.

Step 3

Heat a pan or pancake maker. Use butter to lightly grease your cooking surface. Cook approximately 1/3 cup of batter at a time until golden and cooked through.

Step 4

Keep pancakes warm until all the batter is cooked.

Step 5

Serve with lemon curd and a dollop of mascarpone.

If the lemon curd is very thick, it can be nice to thin it slightly by whisking with a little water.
Cook’s tip

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Ingredients

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