Lemon poppyseed pancakes with vanilla mascarpone

Serves 4:

200 g  flour (I used spelt flour)
220 ml milk (or non dairy)
2 eggs
2 tsp baking powder
1 tbsp poppyseeds
zest of 1 lemon
150 g mascarpone cheese
1 tsp vanilla powder
1 tbsp honey
coconut oil or butter, to fry


  1. Place the flour, baking powder, poppyseeds and lemon zest in a mixing bowl.
  2. Whisk together the milk and eggs.
  3. Pour into the dry ingredients.Mix together until you have a smooth batter (otherwise ou add some extra milk).
  4. Let it rest while you make the mascarpone cheese.
  5. Mix together the mascarpone, honey and vanilla and set aside.
  6. Place a frying pan over a medium high heat and add in a little butter.
  7. Drop heaped tablespoons of the pancake batter into the pan and cook for 2-3 minutes until golden brown on both sides.
  8. Serve with the mascarpone cheese and fresh raspberries.