1 Medium egg
200 grams of plain flour
75 grams of caster sugar
2 teaspoons of baking powder
150 millilitres of milk
2 lemons, juiced and zested
40 grams of poppy seeds
2 tablespoons of oil
Begin by sifting the flour into a large bowl to remove any lumps before mixing in the sugar, baking powder and salt.
In a measuring jug, whisk together the milk, egg, poppy seeds, lemon juice and zest. Create a well in centre of the flour mixture and pour the liquid into it. Using a wooden spoon, slowly fold the flour into the wet ingredients until a smooth batter has formed.
Heat a lightly oiled non-stick frying pan over a low heat and add one ladleful of batter. Spread the batter out to create a pancake that is 10 centimetres in diameter and cook for around 3 minutes, or until the base has turned golden brown.
Repeat this process until all the batter is used up and wrap finished pancakes in kitchen foil to keep warm while the rest cook.
Squeeze over a wedge of lemon before serving with a dollop of natural yoghurt and honey for a delicious breakfast.