Fresh mini pancakes with lemon and poppy seeds, a perfect combination!
Beat the milk with the eggs. Add the powdered sugar, ricotta and vanilla essence and beat through. Finally, mix in the flour. Grate the lemon and squeeze out the juice. Add the grater (reserve some for garnish as well) and 2 tablespoons of juice to the batter and poppy seeds.
Heat a frying pan with a little butter or margarine. Spoon in 3 separate scoops of batter and let it set. Turn them over after 3 minutes and fry the other side as well. Repeat this with the rest of the batter. Stack the ricotta pancakes and garnish the stack with some yogurt, lemon curd and lemon zest.
Source: Leukerecepten by leukerecepten-nl.
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