Orange Poppy Seed Pancakes With Rosemary Maple Syrup Recipes

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

Steps:

• In a large bowl, whisk together the milk, egg and coconut oil. Then whisk in the sugar, orange zest and juice and vanilla extract until everything is well combined.
• Then carefully whisk in the flour, baking powder and salt and whisk until almost all combined. Add in the poppy seeds and continue mixing just until everything is combined. For light and fluffy pancakes, be sure not to overmix.
• Heat a skillet or griddle over a medium flame and butter or oil the pan. Once hot (a splash of water sizzles when thrown on the pan,) scoop 1/4 cup of batter into the pan and cook until golden, about 2 minutes. Flip and continue cooking the other side. The second side will take slightly less time. Continue with the rest of batter.
• Serve them simply with a little butter & maple syrup or get creative and add some whipped cream or whipped ricotta like Britney. (Ricotta whipped in the food processor or mixer until creamy.) Some orange marmalade is great too. Or a little Whipped Honeyed Yogurt like we did. Enjoy.

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.

FLUFFY PANCAKES WITH ORANGE MAPLE SYRUP

Steps:

• For the MASHED POTATO: peel and dice two medium-small white potatoes.
• Place in a medium saucepan on high heat and add enough water to cover.
• Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.
• Mash potatoes with potato masher and enough milk to make them creamy.
• For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and pinch cinnamon in a small saucepan, heat on medium heat till boiling.
• Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.
• In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.
• Stir in pancake syrup. Serve warm.
• For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.
• Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.
• Add ¾ cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.
• Add milk and vanilla, and whisk till smooth.
• Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.
• Fold in beaten egg whites.
• On a greased or cooking sprayed griddle or pan, cook pancakes using ¼ cup per pancake (batter will be quite thick); cook until bubbles start to appear and flip.