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Lemon & Poppy Seed Pancakes

A zesty breakfast treat with an indulgent cream topping. Made with Gates All Butter Lemon Cheese which is a slightly thicker and creamy version of lemon curd, which can be substituted instead. This recipe serves 4.

The ultimate weekend treat which the whole family can enjoy. Packed full of light and zesty flavours which pair perfectly with fresh fruit and berries.



In a bowl, separate your eggs. Add your whites to one and the yolks to another. Beat the egg whites with an electric mixer until peaks form.

In another bowl sieve in your flour and baking powder. Add in your sugar, vanilla paste, egg yolks, milk, melted butter, poppy seeds, a pinch of salt and the zest of 1 ½ lemons. Mix with your electric mixer until fully combined.

Now fold in your egg whites with a rubber spatula, this will ensure your pancakes are extra fluffy.

In a separate bowl, prepare your topping by beating the double cream with the icing sugar until it starts to firm up. Add in 1 x tablespoon of fresh lemon juice and mix until incorporated.

Using a rubber spatula, mix in your lemon cheese until fully combined and set aside until the pancakes are cooked.

Put a large pan on the hob with a splash of olive oil on medium heat. Use a ladle to scoop your mixture into the pan. Cook until the top has started to bubble and brown on the sides, then flip and cook until golden and delicious on both sides. You can have them large or small, dependent on what you prefer. Continue until all your batter is used up, adding more olive oil in between pancakes dependent on if you need it.

To serve, stack your pancakes with the lemon cream mixture in between layers then top with lemon zest and poppy seeds. Finish off with a drop of extra lemon cheese or maple syrup and serve immediately.