Pancakes with Poppy Seed Filling

For the pancakes with poppy seed filling, whisk the eggs and mix with milk, flour and a small pinch of salt. If desired, you can add a dash of sparkling mineral water to make the dough more airy.

Now let the pancake dough rest for about 15 minutes.

Meanwhile, prepare the poppy seed filling. To do this, slowly bring the milk to the boil together with the sugar. Add the ground poppy seeds, the raisins and some lemon zest. Simmer briefly and stir in a little rum before removing the mixture from the heat (Note: If you are preparing the poppy seed pancakes for children, simply omit the rum.) Mix the mixture with the curd cheese and set aside.

Heat some clarified butter or oil in a pan and pour in a small amount of the batter so that the pan is thinly covered with the pancake batter.

Fry the pancakes until they are golden brown on both sides, lift them out and spread them with the poppy seed filling.

Sprinkle the pancakes with poppy seed filling with powdered sugar and serve.

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