Corn pancakes with poppy seed filling
3 servings
60 minutes
Corn pancakes with poppy filling are a delicate and aromatic treat inspired by Mexican culinary traditions. Corn flour gives the dough softness and a light sweetness, while the poppy filling adds a refined nutty note. This dessert can be served for breakfast or used as an original treat for cozy evenings. During preparation, the dough is infused, making the pancakes elastic and rich in flavor. The poppy filling, cooked with milk and starch, achieves a creamy consistency, creating a perfect balance with the light pancakes. These rolls can be a great addition to a cup of fragrant tea or coffee. Simple ingredients and exquisite taste make this dish truly versatile and memorable.
1
Sift flour into a pot, add eggs, olive oil, sweetener, vanillin, pour in 300 ml of warm milk and mix everything thoroughly until lumps disappear. Let it rest for 30 minutes in a warm place.
- Cornmeal: 1.5 glass
- Chicken egg: 2 pieces
- Olive oil: 1 tablespoon
- Stevia extract: to taste
- Vanillin: pinch
- Milk: 300 ml
2
Fry pancakes in a hot pan, grease it with 1 tsp of olive oil before the first pancake, absorb the excess with a napkin, and then wipe the pan before each new pancake. Also stir the batter before each new pancake (this amount made 9 pancakes).
- Olive oil: 1 tablespoon
3
For the filling: Mix poppy seeds with starch and sweetener, pour in 300 ml of milk, bring to a boil, then simmer until thickened.
- Poppy seeds: 9 tablespoons
- Cornstarch: 1 tablespoon
- Stevia extract: to taste
- Milk: 300 ml
4
Spread the filling on the ready pancakes and roll them into rolls (I also cut each roll in half, and there was enough filling).