Orange Pancakes with Poppy Seeds

By Cordelia • November 18, 2009 • 2 Comments

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Orange Pancakes with Poppy Seeds — 1 of 2 Photo by Cordelia

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Author Notes: For a simple breakfast I really like poppy seed bagel and orange juice, so I thought that for a fancier breakfast I can have the same combination in fluffy, slightly sweet pancakes. I think they are delicate, elegant and good also as a dessert. just make sure you eat them with somebody nice that will tell you if any poppy seeds got stuck in your teeth.... - Cordelia

Food52 Review: I loved the idea of combining citrus and poppy seeds in a pancake, rather than a muffin. Five tablespoons of poppy seeds might sound (and look) like a lot of poppy seed, but trust the recipe, it's the right amount. Do follow Cordelia's instruction not to overcook these pancakes -- when just lightly browned on both sides, they have a gorgeous, fluffy crumb. I skipped the powdered sugar, but topped them with segmented oranges and honey as suggested (heat up the honey in a small pot over low heat to make it easy to drizzle) and the results were fantastic. - china millman

Serves 12-15

2 cups all purpose flour
3/4 cups whole milk
3/4 cups orange juice
1/2-2/3 cup of sugar (depends on how sweet you like them)
3 tablespoons baking powder
4 eggs
5 tablespoons poppy seeds
2 teaspoons of vanilla extract
2 oranges
powdered sugar (for decoration)
pinch of salt
some butter for frying
2 tablespoons honey

Separate the egg whites from the yolks and put in a different bowl with a pinch of salt. Beat the egg whites to a stiff picks.
in a different bowl mix the yolks, milk, orange juice, sugar, vanilla extract and poppy seeds.
Sift the flour and baking powder to the yolk bowl and mix well, but not too much so you won't get tough pancakes.
Fold the egg whites to the mixture (first fold 1/3 of the egg whites and ten the rest for fluffier texture).
Peel and segment the oranges (or just slice them to round slices).
Warm a non-stick pan on medium heat with some butter (one teaspoon). When warm pour about 1/3 of a cup of the mixture to the pan (depending on the size of the pancakes you want). Fry for about 3-4 minutes until there are a lot of bubbles on top and the pan side is brownish. Flip the pancake and fry for 1-2 minutes until brownish. Don't cook too much so it won't get dry.
Add butter and keep frying the rest of the pancakes. You can keep the pancakes in a warm oven (200 degrees) while you frying the rest.
For serving, put few slices of orange on top of the pancake, lightly dust them with powdered sugar and sprinkle with some poppy seeds. Drizzle some honey on top.