Orange- Poppy Seed Pancakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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! Ingredients:
1 cup soymilk |
2/3 cup water |
1 cup whole wheat pastry flour |
1 teaspoon baking powder (non-aluminum) |
1/2 teaspoon baking soda |
1/4 teaspoon salt (it specifies sea salt, but zaar doesn't recognize that) |
1/2 cup rolled oats |
1/2 cup sunflower seeds, toasted (optional) |
1/4 cup poppy seed |
1 teaspoon finely grated orange zest |
vegetable oil, for frying |
maple syrup or jam or fruit sauce or fresh fruit, for serving |
Directions:
1. Preheat the oven to 200°F Put the soy milk and water into a small bowl and stir until well combined.
2. 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.
3. Let sit for 5 minutes to allow the batter to thicken. Lightly oil a frying pan over medium heat.
4. 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.
5. 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.
6. Serve with your choice of toppings!
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