For the poppy seed pancakes, first prepare the dough.
Mix the flour with eggs, milk and salt and let it rest for an hour. Then bake large, thin pancakes.
Boil milk with honey and sugar, add grated poppy seeds and lemon zest and let it boil until it becomes soft and smooth.
Spread a thin layer of currant jam on the finished pancakes and spread the poppy seed filling on top. Fold or roll up the pancakes and sprinkle with sugar.
Serve the poppy seed pancakes.
Preparation Tip:
You can also use another jam for the poppy seed pancakes, such as cranberry jam, blueberry jam or strawberry jam.
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