Pancakes with poppy seeds

First you need to prepare the poppy seed filling. To do this, pour poppy seeds into a cup and pour boiling water over it. After a couple of minutes, drain the water and let the poppy cool completely. Then, using a blender or mortar, grind the poppy until it turns white. Add honey and vanilla to the resulting mass. Stir and set aside for a while.

Now you need to prepare the base - pancakes. In a deep bowl, beat eggs and sugar until white foam, then add vanilla sugar and a pinch of salt. After, stirring constantly, add milk and vegetable oil in parts. The final step is to add flour, mixing the dough well with a whisk to avoid lumps. The dough should be homogeneous and have the consistency of sour cream.

Preheat a frying pan (preferably a pancake maker), grease it with vegetable oil, chop, pour the dough into the middle, turning the pan in different directions to evenly distribute the dough. Fry the pancakes for 1-2 minutes on both sides until they are browned. Put the finished pancake on a flat dish, put the filling on it and evenly distribute it, then roll the pancake into a roll. Do this with each successive pancake.

Take a thick-walled dish, grease it with vegetable oil, lay out the first layer of pancake rolls, spread pieces of butter on top, and a new pancake layer on top. Preheat the oven to 130 degrees and send the form with pancakes there for 30 minutes.

Serve hot poppy seed pancakes with sour cream.