Orange + poppy seed pancakes

Orange + poppy seed pancakes

By
From
Eat This, My Friend
Makes
roughly 12 small pancakes
Photographer
Jade O'Donahoo; Huw Rogers

Pancakes satisfy my little sweet cravings and take so much less time than baking a cake. I often make a double batch because the leftovers are perfect additions to lunch boxes.

Ingredients

Quantity Ingredient
150g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 tablespoon poppy seeds
1 egg
180ml milk
2 tablespoons maple syrup, plus extra, to serve (optional)
1 orange, finely grated zest and juiced
1 tablespoon olive oil
butter or oil, for frying

Method

  1. Combine the flour, baking powder, bicarbonate of soda, salt and poppy seeds in a mixing bowl. Add the remaining ingredients and whisk using an electric mixer. Beat the batter until smooth, then set aside.
  2. Place a large heavy-based frying pan over medium–high heat. Add a good knob of butter or splash of oil to coat the bottom of the pan. Add a small ladle of batter so the pancake is about 8 cm in diameter. Gently fry until bubbles start to form on the surface and the underside is golden. Flip over and fry the other side until golden. Remove from the heat and set aside on paper towel while you repeat the process with the rest of the batter.
  3. Serve the pankakes on their own, warm or cold, with or without maple syrup.
  4. Leftover pancakes will keep in the fridge for up to 4 days.
Tags:
Vegetarian
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