Best Orange Poppy Seed Pancakes With Rosemary Maple Syrup Recipes
ORANGE POPPYSEED PANCAKES
The perfect lazy Sunday morning breakfast... Fluffy pancakes flavoured with natural orange juice and zest to give the best flavour with poppy seeds, drizzled with an orange infused maple syrup. So simple, yet so satisfying! Weight Watchers: 2pp per pancake!
Provided by Karina - Cafe Delites
Number Of Ingredients 12
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
SUNDAY MORNING LEMON POPPY SEED PANCAKES
I love lemon poppy seed muffins and who doesn't love pancakes? So I brought the flavors together in this fluffy pancake recipe one lazy Sunday morning, and we loved them. It's quick to make and adds a little something extra to our weekend breakfasts. I hope you enjoy them on YOUR lazy Sunday morning.
Provided by TTV78
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
- Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 33.3 g, Cholesterol 65.4 mg, Fat 8.5 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 648.9 mg, Sugar 8.8 g
ORANGE- POPPY SEED PANCAKES
"Deliciously light and ideal when making a special morning feast for family or friends." I haven't tried this recipe from John Robbins' "May All Be Fed", but it sure sounds good!
Provided by White Rose Child
Categories Breakfast
Time 30m
Yield 12 4-inch pancakes, 6 serving(s)
Number Of Ingredients 12
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love