Creamy Pancakes with Poppy Seeds and Lemon

Name: Creamy Pancakes with Poppy Seeds and Lemon
Ingredients: 220 g cream cheese; 160 g flour; 120 g milk; 2 eggs; 2-3 tbsp sugar; 1 tsp vanilla sugar; 1 tsp baking powder; 2 tbsp poppy seeds; 1 tbsp lemon juice; zest of 1 lemon

Today I have a recipe for delicious pancakes made with cream cheese, which makes them especially tender, creamy, and flavorful. I also added lemon zest for fragrance and poppy seeds. I didn't grind the poppy seeds this time — left whole, they don't give a bold poppy flavor like you'd get in a filled bun or pastry, but rather a subtle poppy accent and a fun look. They turned out tasty and beautiful — I got 16 pancakes.

Ingredients:

220 g cream cheese
160 g flour
120 g milk
2 eggs
2-3 tbsp sugar
1 tsp vanilla sugar
1 tsp baking powder
Add-ins:
2 tbsp poppy seeds
1 tbsp lemon juice
zest of 1 lemon

How to cook creamy pancakes with poppy seeds and lemon

Beat the egg whites to stiff peaks, gradually adding the sugar.

Place the cream cheese in a bowl, add the egg yolks, and mix until smooth.

Gradually pour in the milk and mix until smooth. Add the vanilla sugar, poppy seeds, lemon zest, and lemon juice, and stir to combine.

Add the flour mixed with the baking powder and stir briefly until just combined.

Fold in the egg whites in batches using a spatula, so the batter stays light and airy.

Drop the batter onto a dry skillet or one lightly greased with butter, shaping into pancakes.

Cook for a couple of minutes on each side, then cover with a lid and cook for another 5 minutes until done. Serve warm or completely cooled — they're delicious either way.

I served the pancakes with sour cream and strawberries. Any berries or fruit work great, as do honey, jam, and much more — they're wonderful no matter how you serve them. These creamy pancakes with poppy seeds and lemon turn out incredibly tender and delicious!