Mini Orange Poppy Seed Pancakes Recipes

Steps:

• For the rosemary syrup:
• In a small saucepan, combine maple syrup and rosemary. Bring to a boil, then reduce to a simmer, cover, and cook for 8 minutes. Remove saucepan from heat and keep covered until you're finished cooking the pancakes. When ready to serve, discard the rosemary and transfer rosemary syrup to a serving vessel.
• For the pancakes:
• In a large bowl, combine the flour, poppy seeds, sunflower seeds, baking powder, baking soda, and salt. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, sugar, orange zest, and orange juice. Add the wet ingredients to the dry ingredients, and stir until just combined. (Do not overmix; the batter will be slightly lumpy.)
• Heat a large skillet or griddle to medium and brush it with a bit of butter. Using a 1/4-cup scoop, drop batter onto skillet to form pancakes. Cook until bubbles start to form on the surface, 1 to 2 minutes. Flip and cook until lightly browned on the bottom, about 30 seconds more. Repeat with the remaining batter, brushing pan with butter as needed.
• Serve pancakes topped with butter and drizzle with the rosemary syrup.

Steps:

• Preheat the oven to 350 degrees F.
• To make the cake: In a large bowl, mix together the flour, baking powder, salt and orange zest.
• Set aside.
• In an electric mixer, combine the eggs and sugar and beat until light and fluffy.
• Add the oil and vanilla and beat until just combined.
• Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the 3/4 cup orange juice.
• Mix slightly after each addition, just to incorporate.
• Add the poppy seeds and mix to incorporate the seeds into the batter.
• Pour the batter into a greased 10-inch springform pan.
• Bake for 1 hour, or until the point of a knife inserted into the center comes out clean.
• To make the syrup: While the cake is baking, place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.
• When the cake is done, immediately unmold it from the springform pan.
• Prick it all over with a skewer and brush the syrup all over the top and sides of the cake while it is still hot.
• The cake will absorb all the syrup.
• Let the cake cool completely before serving.

Steps:

• Sift flour into a medium bowl and stir in sugar and poppy seeds and then make a well at the centre.
• Whisk in milk, egg yolk, butter and zest in a medium jug and then pour into flour mix and whisk until mix is just combined.
• Heat a large non-stick frying pan over moderately low heat and brush with a little extra butter to grease and wipe excess with a paper towel.
• For each pancake, spoon 1 tablespoon of batter into pan and cook for 1 to 1 1/2 minutes or until golden and cooked and transfer to a heatproof plate, cover with foil to keep warm.
• Using an electric mixer, beat ricotta, honey and cream in a small bowl until creamy.
• Serve pancake topped with ricotta cream and orange segments and drizzle with extra honey.

Steps:

• Bring 1 cup milk to a boil in a saucepan. When it boils, turn off heat and add the poppy seeds and honey. Allow to cool and stand for 20 minutes.
• Mix flour baking powder, soda and salt in a medium bowl. In a separate bowl, mix eggs, remaining 1 cup milk, poppy seed mixture and oil. Add dry ingredients to wet ingredients.
• Preheat frying pan over medium heat. When hot, add 1 teaspoon of butter, spread over pan, and pour ½ cup of batter for each pancake.
• Cook the pancakes until bubbles appear on top, flip over and cook for another 1-2 minutes until done. Add more butter as needed to pan.

Steps:

• Preheat oven to 350°F. Butter and flour four 5 3/8 x 3 1/4 x 1 7/8-inch loaf pans. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and unsalted butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in orange juice, grated orange peel and vanilla extract (batter may look curdled). Beat in flour mixture. Fold in poppy seeds.
• Divide batter equally among prepared pans (about 1 1/2 cups each). Place pans in oven. Bake until tops of cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to rack. Cool cakes 10 minutes. Cut around sides of pans to loosen cakes. Turn cakes out onto wire racks and cool completely. (Cakes can be prepared up to 1 week ahead. Wrap in aluminum foil; store cakes at room temperature.)

Steps:

• Preheat the oven to 200°F Put the soy milk and water into a small bowl and stir until well combined.
• Whisk the dry ingredients together in a large bowl. Add the wet and stir to combine, using as few strokes as possible so you do not overmix the batter.
• Let sit for 5 minutes to allow the batter to thicken. Lightly oil a frying pan over medium heat.
• Using a measuring cup, pour 1/4 cup dollops of batter onto the pan . Cook until pancakes are bubbly on top and the edges are slightly dry, 2 to 3 minutes. Trun and cook until the pancakes are light brown on the bottom, 2 to 3 more minutes.
• Transfer finished pancakes to a baking sheet and keep warm in the oven while you cook the rest. Oil the pan before each new batch.
• Serve with your choice of toppings!

Steps:

• Preheat oven to 180 degrees C / 350 degrees F.
• Grease muffin trays or use muffin cases.
• Dice butter and soften in microwave.
• Beat butter, orange and lemon rinds and sugar in a large bowl with an electrixc mixer until light and fluffy.
• Add eggs, one at a time, beating until just combined.
• Combine flour, poppy seeds and orange juice. Fold this into the egg/butter mixture in two batches.
• Fill muffin cases to just a little below level.
• Bake in oven until the tops are brown and firm (~20 minutes).
• Stand for 5 minutes then turn onto a wire rack to cool.