Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Lemon Pancake with Poppy Seed

Name: Lemon Pancake with Poppy Seed
Prep time: 45 min
Cook time: 45 min
Yield: 10
Cuisine: Americana
Ingredients: 1 1/4 cups flour; 1 teaspoon baking soda; 1 teaspoon lemon zest; 1/4 teaspoons salt; 1 cup unsalted butter, at room temperature; 3/4 cups sugar; 2 eggs; 2 tablespoons poppy seed; 1 1/2 cups powdered sugar, optional to decorate; 3 tablespoons lemon juice

15 mins

30 mins

Low

4.5

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Victoria Cherniag Ruiz

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This pancake is lemon and carries poppy seeds. Tastes delicious accompanied by berries such as blackberries and raspberries and a touch of whipped cream.

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Ingredients

10 portions

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Preparation

Preheat the oven to 180 degrees with the rack in the center of the oven.

Grease a mold for panque chico.

Mix flour, baking powder, lemon zest, and salt in a bowl.

With an electric mixer , add the butter with the sugar until it is spongy and smooth, between 2-3 minutes.

Add the eggs and mix.

Lower the speed of the blender and add the flour mixture and the poppy seeds. Beat only until it is stirred.

Put in the previously greased mold and bake for 30 minutes until golden brown.

If you want to glaze, mix the lemon juice with the icing sugar in a deep dish and stir until you get a smooth mixture. Place the pancake on a rack and cover with the glaze. Let it cool for 15 minutes so it gets hard.