Instructions

1. Put the orange, milk and egg in a food processor and whiz until you get a creamy mixture.
2. Add the flour, vanilla, baking powder and soda water. Process again - you should get a medium thick pancake batter. If it’s too thin, add more flour, if it’s too thick add more soda water or milk. Set aside to rest.
3. Peel the other oranges, then separate them into wedges.
4. Heat a drop oil in a pan and fry the oranges. Add the mandarin or orange juice and cook for 3 minutes, then add some maple or agave syrup, and cook for another minute or so until you get a nice, sticky (but not too thick) sauce around the oranges. Turn off the heat and keep warm.
5. Add the poppy seeds to the batter and mix well. You can add more, if you like.
6. Lightly oil and heat a pancake pan.
7. Using a spoon, add dollops of the batter, letting them spread out into rounds. Alternatively use pancake moulds.
8. Cook over medium heat for about 2 minutes, until the surface of the pancakes has almost set. Flip and cook them for another minute or so until golden.
9. Transfer them top a plate, then repeat with the remaining batter.
10. Serve the pancakes with the stewed orange slices, drizzled with the orange sauce and more maple/agave syrup.