Corn Pancakes with Poppy Seed Filling
Baking and Desserts • Mexican
Description
Flour - 250 g
Ingredients
- Milk 10 fl oz
- Corn Flour 1½ cups
- Chicken Eggs 2 pieces
- Olive Oil 1 tablespoon
- Stevia Extract to taste
- Poppy seeds 9 tablespoons
- Corn Starch 1 tablespoon
- Vanillin a pinch
Step-by-Step Guide
Step 1
Sift the flour into a saucepan, crack in the eggs, add olive oil, sweetener, vanillin, pour in 300 ml of warm milk, and mix thoroughly until there are no lumps. Let it rest for 30 minutes in a warm place.
Step 2
Cook the pancakes on a hot non-stick skillet, greasing it with 1 teaspoon of olive oil before the first pancake, absorb the excess with a paper towel, and then wipe the skillet with it before each new pancake. Also, stir the batter before each new pancake (this amount of batter made 9 pancakes).
Step 3
For the filling: Mix the poppy seeds with the starch and sweetener, pour in 300 ml of milk, bring to a boil, then simmer on low heat until thickened.
Step 4
Spread the filling on the finished pancakes and roll them up (I cut each roll in half, there was enough filling).
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