Mini Orange Poppy Seed Pancakes
Created by ImPat on November 3, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #15571
Ingredients
- 1 cup self-rising flour
- 1/4 caster sugar
- 1 tablespoon poppy seed
- 2/3 cup milk
- 1 egg yolk
- 15 grams butter (melted plus extra to grease)
- 2 teaspoons orange zest (finely grated)
- 250 grams ricotta cheese (fresh)
- 2 tablespoons honey (plus extra to drizzle)
- 1/4 cup cream
- 2 large oranges (large segmented)
How to Make
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Step 1: Sift flour into a medium bowl and stir in sugar and poppy seeds and then make a well at the centre.
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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.
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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.
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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.
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Step 5: Using an electric mixer, beat ricotta, honey and cream in a small bowl until creamy.
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Step 6: Serve pancake topped with ricotta cream and orange segments and drizzle with extra honey.
Nutritional Facts
- 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