Best Orange Poppy Seed Pancakes With Rosemary Maple Syrup Recipes

Orange Poppyseed Pancakes image

Provided by Karina - Cafe Delites

Number Of Ingredients 12

1/2 cup maple syrup ((I used sugar free))
1 tablespoon orange zest
3/4 cup wholemeal self raising flour ((or whole wheat flour))
3/4 cup white self raising flour ((or white plain/all purpose))
1/4 cup raw sugar or natural sweetener of choice
1 teaspoon baking powder ((use 3 teaspoons baking powder if using all purpose flour(s))
1 egg
1/4 cup low fat/light butter (, melted)
1 cup unsweetened almond milk ((or any milk))
1/4 cup freshly squeezed orange juice
1 tablespoon orange zest
1 tablespoon poppy seeds

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!

Nutrition Facts : Calories 87 kcal, Carbohydrate 12 g, Protein 3 g, Fat 2.7 g, Fiber 1.1 g, ServingSize 1 serving

Orange- Poppy Seed Pancakes image

Provided by White Rose Child

Categories Breakfast

Time 30m

Yield 12 4-inch pancakes, 6 serving(s)

Number Of Ingredients 12

1 cup soymilk
2/3 cup water
1 cup whole wheat pastry flour
1 teaspoon baking powder (non-aluminum)
1/2 teaspoon baking soda
1/4 teaspoon salt (it specifies sea salt, but Zaar doesn't recognize that)
1/2 cup rolled oats
1/2 cup sunflower seeds, toasted (optional)
1/4 cup poppy seed
1 teaspoon finely grated orange zest
vegetable oil, for frying
fruit sauce or fresh fruit, for serving

Steps:

Preheat the oven to 200°F Put the soy milk and water into a small bowl and stir until well combined.
Whisk the dry ingredients together in a large bowl. Add the wet and stir to combine, using as few strokes as possible so you do not overmix the batter.
Let sit for 5 minutes to allow the batter to thicken. Lightly oil a frying pan over medium heat.
Using a measuring cup, pour 1/4 cup dollops of batter onto the pan . Cook until pancakes are bubbly on top and the edges are slightly dry, 2 to 3 minutes. Trun and cook until the pancakes are light brown on the bottom, 2 to 3 more minutes.
Transfer finished pancakes to a baking sheet and keep warm in the oven while you cook the rest. Oil the pan before each new batch.
Serve with your choice of toppings!

Nutrition Facts : Calories 146.9, Fat 4.2, SaturatedFat 0.5, Sodium 287.8, Carbohydrate 22.7, Fiber 4.3, Sugar 1.2, Protein 6.7

Orange Poppy Seed Pancakes with Rosemary Maple Syrup image

Provided by Gabriella Vigoreaux

Yield 18 to 20 pancakes

Number Of Ingredients 16

For the rosemary syrup:
1 cup maple syrup
3 rosemary sprigs
For the pancakes:
2 cups spelt flour (or all-purpose flour)
1/3 cup poppy seeds
1/3 cup sunflower seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups low-fat buttermilk
2 large eggs
2 tablespoons melted butter
1 tablespoon granulated sugar
1 1/2 tablespoons grated orange zest, plus 1/3 cup orange juice (from 1 large orange)
Unsalted butter, at room temperature, for pan and serving

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.