Your search for a jaw dropping, original, beautiful brunch is over. Drum roll please: blood orange poppy seed pancakes. These cakes are sweet with a delightful poppy seed crunch and a tart citrus punch. They are super simple and quick to make so perfect if you are having people over.
Things that will happen if you make these pancakes: 1) your guests will wonder how you came up with such a great idea 2) taste buds will be amazed by the flavor combination, 3) you might be featured in the next Portlandia Episode. (In my house we call this the Portland documentary because it is so accurate)
I don't want to brag but I have been called the pancake queen. Like many of my proudest moments, this title was bestowed upon me around a campfire. Turns out that flipping pancakes is a little harder when you are in the woods and really just have a fork and knife, but rest assured it can be done and your camping companions will love you for it.
Fast forward to my Portland kitchen on a Saturday in January and things get a little fancier. I have to be honest that I spent an amazing amount of time photographing these blood oranges, they are just so freaking beautiful, so be careful that might happen to you. Enjoy! (mindfully)
poppy seed pancakes + blood orange topping
Cooking note: These are a little thicker and fluffier than your normal pancakes so if you prefer a thinner variety you can half the baking powder.
Time: 20 mins total
3/4 cup milk (both almond & regular work great)
1 lemon - (2 tbsp lemon juice and as much lemon zest as you can get!)
1 tsp vanilla extract
2 tbsp melted butter
1 cup flour
3 tbsp granulated sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
4 teaspoons poppy seeds
2 blood oranges
1/2 cup sliced almonds
1 teaspoon honey
*optional: syrup/jam/more honey
1. In a small bowl stir together the milk and lemon juice and let sit for 5-10mins. Then whisk in the egg, vanilla and finally the melted butter.
2. While the lemon juice is doing its thing (making your pancakes fluffier), in a different larger bowl, combine all the dry ingredients (flour, sugar, salt baking powder, baking soda, and poppy seeds). Add the milk mix to the flour bowl and combine thoroughly. Then add in your lemon zest.
3. Get a frying pan or griddle nice and hot, add 1/2 teaspoon of butter or coconut oil to the pan, then pour about 1/4 cup of your pancake mixture into the pan at a time. Keep the pan on medium heat, flip the pancakes when small bubbles appear. (about 2-3mins on each side) My pro tip is make sure that your pan has a hefty amount of butter or coconut oil while frying, so keep adding in small pieces of butter in between batches!
4. For the topping simply peel and slice the oranges and toss with the sliced almonds, and your honey or sugar.