Mini Orange Poppy Seed Pancakes
Recipe: #15571
November 03, 2014
Categories: Breakfast, Desserts, Orange, One-Pot Meal, Brunch, Fathers Day, Mothers Day, Vegetarian, more
"From recipes+ , a refreshing treat, NOTE if the pancake batter is a little thick add an extra tablespoon of milk to thin it down (thickness could depend on your flour)."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (254.5 g)
- Calories 464.1
- Total Fat - 22.4 g
- Saturated Fat - 12.5 g
- Cholesterol - 103.6 mg
- Sodium - 570.4 mg
- Total Carbohydrate - 45.3 g
- Dietary Fiber - 5.2 g
- Sugars - 18.7 g
- Protein - 24.3 g
- Calcium - 682.2 mg
- Iron - 1.5 mg
- Vitamin C - 50.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Sift flour into a medium bowl and stir in sugar and poppy seeds and then make a well at the centre.
Step 2
Whisk in milk, egg yolk, butter and zest in a medium jug and then pour into flour mix and whisk until mix is just combined.
Step 3
Heat a large non-stick frying pan over moderately low heat and brush with a little extra butter to grease and wipe excess with a paper towel.
Step 4
For each pancake, spoon 1 tablespoon of batter into pan and cook for 1 to 1 1/2 minutes or until golden and cooked and transfer to a heatproof plate, cover with foil to keep warm.
Step 5
Using an electric mixer, beat ricotta, honey and cream in a small bowl until creamy.
Step 6
Serve pancake topped with ricotta cream and orange segments and drizzle with extra honey.
Tips
No special items needed.
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