Poppy Seed Pancake

Separate the eggs for the poppy seed pancake. Mix the yolks with the curd cheese, sour cream, semolina, vanilla sugar, lemon zest and a pinch of salt and let rest for about 1 hour.

Beat egg whites with granulated sugar and cornstarch until stiff. First fold the poppy seeds, then the snow into the curd mixture.

In an ovenproof pan, melt butter and honey over low heat and pour in the batter. Preheat the oven and put the pan in. Bake at 170 °C for about 20 minutes and then tear the poppy seed pancake.

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