Mini Orange Poppy Seed Pancakes |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 18 |
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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). Ingredients:
1 cup self-raising flour |
1/4 caster sugar |
1 tablespoon poppy seed |
2/3 cup milk |
1 egg yolk |
15 g butter (melted plus extra to grease) |
2 teaspoons orange zest (finely grated) |
250 g ricotta cheese (fresh) |
2 tablespoons honey (plus extra to drizzle) |
1/4 cup cream |
2 oranges (large segmented) |
Directions:
1. Sift flour into a medium bowl and stir in sugar and poppy seeds and then make a well at the centre.
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.
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.
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.
5. Using an electric mixer, beat ricotta, honey and cream in a small bowl until creamy.
6. Serve pancake topped with ricotta cream and orange segments and drizzle with extra honey.
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