Poppy seeds are a very underrated seed. Luckily, thanks to my bagel adventures at the farmer’s market, I always have a huge mason jar full of them ready to go. So, this morning when we wanted to make some tasty pancakes for breakfast but had no fresh, pancake-suitable fruit on hand, my mind went straight to nuts and seeds. As I glanced through our cupboard, the poppy seeds stood out to me. I never, ever use them in anything other than bagels, for no good reason at all. In fact, we both love poppy seed centric desserts. On top of that, the only fruit I did have were some beautiful cara cara oranges, and poppy and orange are a match made in heaven. So, poppy orange pancakes is was.
On a side note, have you ever tried cara cara oranges before? If you haven’t, now is the time. I am suddenly seeing tons of different citrus fruit in the store and these oranges are amazing. Their flesh is slightly pink and they are super sweet and flavourful. I’ve been eating them on their own, as snacks, all week but they are also great in these pancakes. While the zest gives the batter a subtle orange flavor, the orange maple syrup brings it all home. I only started experimenting with maple syrup flavours with this ginger maple syrup but I really have to do it more often. It is always super easy, simple and brings the plate to the next level. It just is another way to highlight whatever flavours you are working with. Give it a try!
As always, I went to my basic pancake recipe and worked from there. I threw in some rye flour, because I also never get to use it and mixed with all purpose and other strong flavours, I wasn’t concerned that the flavor would be too strong (it wasn’t!). Some orange zest, a splash of pure vanilla extract and a healthy helping of poppy seeds and I knew we were on our way to something delicious. I threw in some frozen blueberries for a different texture, but they aren’t really necessary (although they were delicious). The pancakes were tender, crispy on the edges and filled to the brim with poppy seed goodness. The poppy seeds gave the pancakes a nice crunch and the orange maple syrup really pushed everything to the edge of pancake perfection.
I actually used 1/3 cup rye flour and 2/3 cup all purpose flour for the pancakes. They work either way. There wasn't any rye flavor in the final product but I like to sneak it in every now and then since it takes me so long to get through!
In a large bowl, mix together flour, baking powder, coconut sugar, salt, orange zest, poppy seeds and blueberries.
In a medium bowl, whisk together milk, egg, vanilla extract, and 1 tablespoon of melted unsalted butter.
Mix wet ingredients into dry ingredients, mixing gently until incorporated. But there will be a few lumps.
Heat up a large pan over medium high heat. Melt 1 tablespoon of butter.
Using 1/3 cup as a measurement, make pancakes.
Cook on one side until golden brown (about 2-3 minutes). Flip.
Cook on the second side until golden brown (about 2 minutes).
Repeat until you've finished with all of the batter.
Serve with orange maple syrup.
Whisk together orange juice and maple syrup. Heat up slightly.
Poppy Orange Pancakes was last modified: March 1, 2015 by