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Pancakes with poppy seeds and lemon

Enjoy these super thin pancakes – easy to make on a small non-stick Slip-Let® pan and perfect for almost any occasion.

10-14 pancakes | Preparation: 20 minutes


1 tsp finely grated organic lemon peel
3 tbsp sugar
3 eggs
250 ml milk
50 g butter, melted
100 g plain flour
1 pinch of salt
1 tbsp blue poppy seeds
butter for the pan

1-2 lemons, sliced


Mix the grated lemon peel and sugar and whisk with the eggs. Add the milk and melted butter, and finally whisk in the flour.
Grease the pan with butter, and fry super thin pancakes over a high heat.
Serve with sugar and lemon slices.

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