Poppy Seed Pancakes

Name: Poppy Seed Pancakes (Mákos palacsinta)
Cuisine: Hungarian
Ingredients: 200 g/7 oz/1¾ cups plain (all-purpose) flour; 2 eggs; 100 ml/3½ fl oz/scant ½ cup soda water; 60-75 ml/4-5 tbsp clarified butter, or olive oil, canola oil or another vegetable oil, if preferred; 60-75 ml/4-5 tbsp clarified butter, or olive oil, canola oil or another vegetable oil, if preferred; 60-75 ml/4-5 tbsp clarified butter, or olive oil, canola oil or another vegetable oil, if preferred; 60-75 ml/4-5 tbsp clarified butter, or olive oil, canola oil or another vegetable oil, if preferred; 15 ml/1 tbsp icing (confectioners’) sugar; 30 ml/2 tbsp chopped walnuts; 75 ml/2½ fl oz/⅓ cup milk; 150 g/51 oz/1¼ cups poppy seeds; 45 ml/3 tbsp caster (superfine) sugar; 5 ml/1 tsp vanilla extract

Mákos palacsinta

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Poppy seeds create a fabulous crunchy texture for the filling of these fluffy pancakes. You can also add a handful of poppyseeds to the pancake mixture, so that their nutty texture infiltrates every part of the dish. Serve dusted with icing sugar and topped with walnuts.

Ingredients

200 g/7 oz/1¾ cups plain (all-purpose) flour
2

Europe
Hungary
Dessert
Vegetarian

Method

Put the flour, eggs and milk in a large bowl and whisk to make a smooth batter. Gradually add the soda water to make a slightly thinner consistency, similar to double (heavy) cream.