Poppy seed pancakes
Ingredients:
gluten-free flour – 200 g
milk (you can use vegetable milk) – 500 ml.
mineral water – 1-2 tbsp.
ground poppy seeds – 2 tbsp.
sea salt – a pinch
turmeric – a pinch
For the sauce:
plums (now frozen) – 15 pcs
lemon juice – 1 tbsp
cinnamon – 1 stick
cloves – 2 pcs.
cane or coconut sugar – 2 tbsp (or less, depending on the plums)
Recipe:
Put the plum halves in a ladle with the cloves, cinnamon and sugar. Pour in lemon juice and 1-2 tbsp of water. Heat slowly, stirring.
As soon as the plums are soft and the liquid has evaporated, cover the saucepan with a lid and let the sauce boil for 5 minutes over low heat. Then remove the cinnamon stick and cloves.
For the pancakes: mix the dough with milk, flour, salt and poppy seeds. Add mineral water and turmeric, and mix until smooth.
Bake thin pancakes and serve them with the sauce.
Enjoy!