Baking / Breakfast / Coconut Oil / Eggs / Lemon / Orange / Sweet

Poppy Seed Pancakes with Citrus Syrup

Winter in Melbourne can be bitter. Grey clouds hang low and the days are short. But while winter can be the cause for coughs and sniffs it also brings about an abundance of citrus fruits – Australian Naval oranges, lemons, blood oranges, and mandarins are all beautifully juicy and sweet.

These poppy seed pancakes are the perfect wintery-weekend treat. Drizzle them with a chunky, homemade orange and lemon citrus syrup and smile – spring is on the way!

 

Yields 12 large pancakes

For the citrus syrup

1-2 oranges, peeled and diced

1 lemon, diced

1/3 cup agave nectar

 Put the orange and lemon segments and agave nectar in a saucepan over medium-low heat. Heat, occasionally stirring, until combined. Bring mixture to a gentle simmer and cook for approx. 5-6 minutes. Remove from heat and set aside until needed.

For the pancakes

2 cups whole-wheat flour (or plain flour)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine grain sea-salt

1/3 cup poppy seeds

2 ¼ cups buttermilk* (organic if possible)

2 organic eggs, lightly beaten

2 tablespoons coconut oil, just melted*

*If buttermilk is unavailable, it can be substituted by adding 2 tbsp of lemon juice to milk and let stand for 5 minutesCoconut oil can be substituted for butter, melted.

Mix together the flour, baking powder, baking soda, salt, and poppy seeds in a bowl. Add the buttermilk, eggs and coconut oil. Stir all the ingredients until they are just combined. Be careful not to over mix.

Heat a fry pan to medium-high and brush it with a bit of butter or spray with cooking oil. Pour about 1/3 of a cup of batter into the pan. Wait until the pancake bottom is a lovely golden colour, then carefully flip with a spatula and cook until golden and cooked through. Repeat with remaining mixture. Drizzle with citrus syrup, a dollop of cinnamon-spiked ricotta and a sprinkle of sunflower seeds.

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