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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
- 2 cups all purpose flour
- 3/4 cup whole milk
- 3/4 cup 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Citrus Recipe
- This recipe was entered in the contest for Your Best Pancakes