Lemon and poppy seed pancakes
- 100g plain flour
- Finely grated zest and juice 1 lemon, plus extra lemon wedges to serve
- 2tsp poppy seeds
- 300ml milk
- 2 eggs, beaten
- 8tbsp good-quality lemon curd
Sift the flour into a large mixing bowl. Stir in the grated lemon zest and the poppy seeds.
Beat together the milk and eggs, then slowly beat into the flour mixture until you have a smooth batter.
Heat a nonstick frying pan on low. Lightly brush with a little oil. Add two ladlefuls of batter, tilt the pan to spread out evenly and cook until bubbles begin to pop on the surface. Carefully flip the pancake and cook for 1 min more.
Spread 1tbsp lemon curd on each pancake, fold into quarters and keep warm on a serving plate.
Repeat with the remaining batter to make 8 pancakes. Sprinkle with lemon juice and serve immediately with extra lemon wedges.