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Active Time
30 minutes
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Total Time
35 minutes
这些毛茸茸的煎饼获得额外剂量的nutrition (not to mention serious crunch) from a combination of poppy and sunflower seeds. Use any citrus you like for the batter, but we're especially fond of how oranges pair with the rosemary-infused maple syrup. All-purpose flour may be substituted for spelt, however we love the unique nuttiness that spelt brings to this recipe.
Ingredients
18 to 20 pancakes
For the rosemary syrup:
For the pancakes:
For the rosemary syrup:
Step 1
In a small saucepan, combine maple syrup and rosemary. Bring to a boil, then reduce to a simmer, cover, and cook for 8 minutes. Remove saucepan from heat and keep covered until you're finished cooking the pancakes. When ready to serve, discard the rosemary and transfer rosemary syrup to a serving vessel.
For the pancakes:
Step 2
In a large bowl, combine the flour, poppy seeds, sunflower seeds, baking powder, baking soda, and salt. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, sugar, orange zest, and orange juice. Add the wet ingredients to the dry ingredients, and stir until just combined. (Do not overmix; the batter will be slightly lumpy.)
Step 3
Heat a large skillet or griddle to medium and brush it with a bit of butter. Using a 1/4-cup scoop, drop batter onto skillet to form pancakes. Cook until bubbles start to form on the surface, 1 to 2 minutes. Flip and cook until lightly browned on the bottom, about 30 seconds more. Repeat with the remaining batter, brushing pan with butter as needed.
Step 4
Serve pancakes topped with butter and drizzle with the rosemary syrup.
How would you rate Orange Poppy Seed Pancakes with Rosemary Maple Syrup?
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Reviews (1)
Back to TopThese turned out pretty well - the sunflower and poppy seeds add a nice crunch and the pancakes are pretty moist and fluffy. That said, I'm not sure it was special enough to make again or add it to our regular repertoire. I would only make it again if I needed to use up some ingredients.
Anonymous
7/11/2021