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
Test Kitchen Notes
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
Ingredients
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2 cups
all purpose flour
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3/4 cup
whole milk
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3/4 cup
orange juice
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1/2-2/3 cup of sugar (depends on how sweet you like them)
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3 tablespoons
baking powder
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4
eggs
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5 tablespoons
poppy seeds
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2 teaspoons
of vanilla extract
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2
oranges
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powdered sugar (for decoration)
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pinch of salt
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some butter for frying
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2 tablespoons
honey
Directions
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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.
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in a different bowl mix the yolks, milk, orange juice, sugar, vanilla extract and poppy seeds.
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Sift the flour and baking powder to the yolk bowl and mix well, but not too much so you won't get tough pancakes.
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Fold the egg whites to the mixture (first fold 1/3 of the egg whites and ten the rest for fluffier texture).
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Peel and segment the oranges (or just slice them to round slices).
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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.
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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.
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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.
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