Orange Poppy Seed Pancakes Food

ORANGE POPPYSEED PANCAKES

Steps:

• First, prepare syrup by combining maple syrup and zest in a jug, cup or bowl, and set aside to allow orange flavours to infuse through syrup. Prepare pancakes:
• Combine the flour/s, sweetener/sugar and baking powder in a medium sized bowl.
• Make a well in the centre and add egg, butter, milk and juice. Mix into the flour to combine. Fold through zest and poppy seeds but don't over beat the batter
• Cook on a nonstick pan/skillet using ¼ cup batter per pancake until golden, and flip.
• Repeat with remaining batter until all pancakes are cooked.
• Serve with prepared orange syrup, frozen yoghurt, ice cream, etc!

ORANGE POPPY SEED PANCAKES WITH ROSEMARY MAPLE SYRUP

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.

MINI ORANGE POPPY SEED PANCAKES

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

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.

POPPY SEED PANCAKES

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.

ORANGE- POPPY SEED PANCAKES

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!