ORANGE POPPY SEED PANCAKES WITH ROSEMARY MAPLE SYRUP
Provided by Gabriella Vigoreaux
Categories Breakfast Brunch Fry Kid-Friendly Quick & Easy Orange Rosemary Poppy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 18 to 20 pancakes
Number Of Ingredients 16
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.
SUNDAY MORNING LEMON POPPY SEED PANCAKES
I love lemon poppy seed muffins and who doesn't love pancakes? So I brought the flavors together in this fluffy pancake recipe one lazy Sunday morning, and we loved them. It's quick to make and adds a little something extra to our weekend breakfasts. I hope you enjoy them on YOUR lazy Sunday morning.
Provided by TTV78
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
- Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 33.3 g, Cholesterol 65.4 mg, Fat 8.5 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 648.9 mg, Sugar 8.8 g
MINI ORANGE POPPY SEED PANCAKES
From recipes+ , a refreshing treat, NOTE if the pancake batter is a little thick add an extra tablespoon of milk to thin it down (thickness could depend on your flour).
Provided by ImPat
Categories Dessert
Time 25m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 11
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.
ORANGE- POPPY SEED PANCAKES
"Deliciously light and ideal when making a special morning feast for family or friends." I haven't tried this recipe from John Robbins' "May All Be Fed", but it sure sounds good!
Provided by White Rose Child
Categories Breakfast
Time 30m
Yield 12 4-inch pancakes, 6 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 146.9, Fat 4.2, SaturatedFat 0.5, Sodium 287.8, Carbohydrate 22.7, Fiber 4.3, Sugar 1.2, Protein 6.7
EASY ORANGE AND POPPYSEED CAKE
Make and share this Easy Orange and Poppyseed Cake recipe from Food.com.
Provided by Tisme
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Process the orange in a food processor until pureed. Add the remaining ingredients and process until smooth.
- Pour mixture into a baking paper lined 20cm cake pan and bake at 180°C for 45-50 minutes or until golden and a skewer comes out clean when inserted into the centre of the cake. (The cake will not rise much).
- Stand the cake for 5 minutes before turning out onto a cooling rack.
- For sticky oranges: Peel the rind from orange into long straight segments & finely julienne rind.
- Combine the sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmering for 10 minutes until syrupy and orange rind is translucent.
- Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.
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