Ingredients for Mini Orange Poppy Seed Pancakes
- Self Raising Flour
- Caster Sugar
- Poppy Seed
- 1 cup milk
- 1 large egg yolk
- 2 tablespoons melted unsalted butter
- Orange Zest
- Ricotta Cheese
- 2 tablespoons honey (plus extra for drizzling)
- 2 tablespoons heavy cream
- Oranges
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How to Make Mini Orange Poppy Seed Pancakes
- In a medium bowl, sift together 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and 1 tablespoon poppy seeds. Make a well in the center.
- In a separate medium bowl, whisk together 1 cup milk, 1 large egg yolk, 2 tablespoons melted unsalted butter, and the zest of 1 orange. Pour the wet ingredients into the dry ingredients and whisk gently until just combined. If the batter is too thick, add 1-2 tablespoons more milk.
- Heat a large non-stick frying pan over medium-low heat. Lightly brush with 1 tablespoon of butter, wiping away any excess with a paper towel.
- For each pancake, spoon 1 tablespoon of batter onto the hot pan. Cook for 1-1 ½ minutes per side, or until golden brown and cooked through. Transfer cooked pancakes to a heatproof plate and cover with foil to keep warm.
- In a small bowl, using an electric mixer, beat together 8 ounces ricotta cheese, 2 tablespoons honey, and 2 tablespoons heavy cream until smooth and creamy.
- Serve the mini pancakes topped with the ricotta cream, orange segments (from about ½ orange), and a drizzle of extra honey.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
60g
Fat
57g
Carbs
14g
