Best 3 Orange Poppy Seed Pancakes With Rosemary Maple Syrup Recipes
Indulge in a delightful culinary journey with our tantalizing orange poppy seed pancakes, masterfully paired with a fragrant rosemary maple syrup. These light and fluffy pancakes burst with zesty orange flavor, complemented by the delicate crunch of poppy seeds. Drizzle the pancakes with our unique rosemary maple syrup, where the sweet maple syrup harmonizes perfectly with the aromatic rosemary, creating a symphony of flavors that will tantalize your taste buds. For those with dietary restrictions, we offer a delightful gluten-free variation of our orange poppy seed pancakes, ensuring that everyone can savor this delectable treat. Additionally, our vegan rosemary maple syrup caters to those following a plant-based diet, providing a delicious and cruelty-free alternative. Embark on this culinary adventure and treat yourself to a breakfast or brunch experience that will leave you craving more.
Here are our top 3 tried and tested recipes!
ORANGE POPPYSEED PANCAKES
The perfect lazy Sunday morning breakfast... Fluffy pancakes flavoured with natural orange juice and zest to give the best flavour with poppy seeds, drizzled with an orange infused maple syrup. So simple, yet so satisfying! Weight Watchers: 2pp per pancake!
Provided by Karina - Cafe Delites
Number Of Ingredients 12
Steps:
- First, prepare syrup by combining maple syrup and zest in a jug, cup or bowl, and set aside to allow orange flavours to infuse through syrup. Prepare pancakes:
- Combine the flour/s, sweetener/sugar and baking powder in a medium sized bowl.
- Make a well in the centre and add egg, butter, milk and juice. Mix into the flour to combine. Fold through zest and poppy seeds but don't over beat the batter
- Cook on a nonstick pan/skillet using ¼ cup batter per pancake until golden, and flip.
- Repeat with remaining batter until all pancakes are cooked.
- Serve with prepared orange syrup, frozen yoghurt, ice cream, etc!
Nutrition Facts : Calories 87 kcal, Carbohydrate 12 g, Protein 3 g, Fat 2.7 g, Fiber 1.1 g, ServingSize 1 serving
LEMON POPPY SEED PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 pancakes
Number Of Ingredients 15
Steps:
- For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
- For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
- Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Strain the raspberries from the syrup and discard the pulp.
- For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.
ORANGE- POPPY SEED PANCAKES
"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!
Provided by White Rose Child
Categories Breakfast
Time 30m
Yield 12 4-inch pancakes, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°F Put the soy milk and water into a small bowl and stir until well combined.
- 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.
- Let sit for 5 minutes to allow the batter to thicken. Lightly oil a frying pan over medium heat.
- 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.
- 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.
- Serve with your choice of toppings!
Nutrition Facts : Calories 146.9, Fat 4.2, SaturatedFat 0.5, Sodium 287.8, Carbohydrate 22.7, Fiber 4.3, Sugar 1.2, Protein 6.7
Tips:
- For a gluten-free option, use gluten-free flour.
- To make the pancakes vegan, use a flax egg instead of a regular egg.
- If you don't have any fresh rosemary, you can use 1/4 teaspoon of dried rosemary.
- To make the syrup ahead of time, simply heat the maple syrup and rosemary in a saucepan over medium heat until the rosemary is fragrant, about 5 minutes. Remove from heat and let cool completely. Store the syrup in the refrigerator for up to 2 weeks.
- Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Orange poppy seed pancakes with rosemary maple syrup are a delicious and easy-to-make breakfast or brunch dish. They're perfect for a special occasion or a lazy weekend morning. The pancakes are light and fluffy, with a burst of citrus flavor from the oranges and a hint of nuttiness from the poppy seeds. The rosemary maple syrup is a perfect complement to the pancakes, adding a touch of sweetness and a hint of herbaceousness. These pancakes are sure to be a hit with everyone who tries them.
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