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.
ALMOND POPPY SEED PANCAKES
The almond in these pancakes have such a rich flavor. They are so decadent they are almost dessert. Great for surprising someone you love with breakfast in bed!
Provided by GingerlyJ
Categories Breakfast
Time 25m
Yield 16 pancakes, 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 200°F Place the almond paste in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed while adding the milk, a little at a time, to loosen up the paste until it's smooth and not lumpy. Alternatively, you can process the almond paste with a little of the milk in a food processor until smooth (add just enough milk to help the almond paste thin out).
- Add the sour cream, almond extract, and eggs. Whisk or process until well-blended and smooth.
- In a large mixing bowl, add the flour, sugar, baking powder, salt, and poppy seeds. Whisk well to thoroughly combine.
- Slowly pour the liquid ingredients into the dry ingredients while gently stirring, and mix just until combined. (Don't overmix or you will activate the gluten in the flour and the pancakes will be chewy, like bread, instead of fluffy.) The mixture will be a little lumpy (and that's OK; if you have pockets of flour bigger than a dime, smash them against the side of the bowl to break them apart without having to stir the batter more). Pour in the melted butter and gently mix just until incorporated. (Sometimes melted butter solidifies when added to cold ingredients. Adding it now helps disperse it evenly in the batter and smooth out some of the lumps.).
- Place a griddle or wide (preferably 14-inch) sauté pan over medium heat for several minutes. If using an electric griddle, set the heat to 350°F.
- Sprinkle the griddle with a few drops of water; they should bounce around before evaporating. If they sizzle away quickly, the heat is too high. If they just sit there and slowly steam, the heat is too low. When the griddle is properly heated, brush with oil or clarified butter, and then wipe with a paper towel so it's evenly greased. (Big spots of oil or butter will promote uneven browning and your pancakes will have dark and light spots.).
- Ladle 1/2 cup of batter per pancake onto the griddle, an inch or two apart. Sprinkle evenly with 1 Tbs. toasted almonds.
- Cook until bubbles begin to pop on the surface of the pancakes, the edges look a little dry, and the underside is golden, about 2 minutes. Flip them over and continue cooking until the pancakes are cooked through, about 1 minute more. (If the undersides of the pancakes are browning or burning before the tops get a chance to form bubbles and dry out, the heat is too high. If it's taking much longer than 2 or 3 minutes for the bubbles to form, the heat is too low.).
- Repeat with the remaining batter. Keep the pancakes warm on a heatproof platter or baking sheet in the oven.
- Serve with whipped butter and maple syrup.
Nutrition Facts : Calories 515.2, Fat 25.1, SaturatedFat 7.4, Cholesterol 126.4, Sodium 542.1, Carbohydrate 57.5, Fiber 4.1, Sugar 16.6, Protein 16.1
PEACH AND POPPY SEED SOUR CREAM PANCAKES
I found this recipe on another website and since I had some canned peaches and sour cream to use up, decided to make a half recipe to try them. To make a long story short, they are wonderful - so fluffy and flavourful! I used canned peaches since that is what I had on hand, but all means try them with fresh peaches. Fresh is always better! Serve with maple syrup.
Provided by Irmgard
Categories Breakfast
Time 45m
Yield 14-16 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, using a fork, stir together the flour, sugar, poppy seeds, baking powder and salt.
- Make a well in the centre.
- In a medium bowl, whisk the eggs with the milk, sour cream, melted butter and vanilla.
- Pour into the flour mixture and stir just until evenly mixed.
- Melt 1 teaspoon butter in a large frying pan over medium heat.
- Use a 1/4-cup measure to pour the batter into the hot frying pan. Depending on the size of your pan, you can do 1 to 3 pancakes at a time.
- Immediately top each pancake with 2 or 3 peach wedges and push into the batter.
- Cook until the pancake surfaces are covered with bubbles and the edges are lightly browned, 2 to 3 minutes.
- Turn and continue to cook until the pancakes are golden, 2 to 3 minutes.
- Place on a plate and keep warm in a low-temperature oven while cooking the remaining pancakes.
Nutrition Facts : Calories 161.9, Fat 5.9, SaturatedFat 3, Cholesterol 44, Sodium 207.7, Carbohydrate 22.9, Fiber 1, Sugar 6.3, Protein 4.7
POPPY SEED MINI MUFFINS
These moist muffins may be small, but they're always a big hit on a brunch buffet, as a quick snack or as part of a bread basket assortment. The combination of poppy seeds and a hint of lemon makes them irresistible. -Kathryn Anderson, Casper, Wyoming
Provided by Taste of Home
Categories Brunch
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk remaining ingredients until blended. Add to flour mixture; stir just until moistened., Fill greased or paper-lined mini-muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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
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- Preheat an electric griddle to 375 degrees. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds. Create a well in dry mixture and set aside.
- In a seperate mixing bowl, whisk together 1/4 cup sugar with lemon zest, then blend in buttermilk, lemon juice, eggs, lemon extract, vanilla extract and melted butter.
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