Amalfi Lemon & Poppy Seed Pancakes

Amalfi Lemons Pancakes
  • 4 servings
  • 15 mins to prepare
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Ingredients

  • For the pancakes
  • 110g self raising flower
  • 75g caster sugar
  • 1 tsp baking powder
  • 2 tbsp poppy seeds
  • Zest of 2 Amalfi Lemons
  • 180ml milk
  • 2 egg whites
  • A little butter for frying
  • For the amalfi lemon sauce
  • 100g kemon curd
  • 2 Amalfi Lemons, juiced
  • To serve
  • 75g blueberries
  • 4 tbsp Greek yoghurt

Instructions

METHOD

  1. For the pancakes, place the dry ingredients into a bowl. Add the zest from the 2 lemons, mix well.
  2. Slowly add the milk, whisking all the time to prevent clumps.
  3. In a separate bowl whisk the egg whites to stiff peaks. Fold the whisked egg whites into the pancake mix.
  4. Heat a little butter over a medium heat in a frying pan. Using approximately 1/4 cup of pancake mix per pancake. Fry the pancakes for 1-2 minutes on each side or until golden brown. Repeat to use all of the mix.
  5. To make the sauce, place the lemon curd into a small saucepan. Add the juice from the two Amalfi lemons, mix well and warm over a medium heat until smooth.
  6. To serve, stack the pancakes and drizzle with the warm sauce, decorate with bluberries and finish with a dollop of greek yoghurt.

CHEF’S TIP: As an alternative, add a tablespoon of cocoa poweder to the mix and a handful of chocolate chips and serve with a drizzle of chocolate sauce. Or add a teaspoon of cinnamon to the mix and serve with warmed frozen mixed berries.

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