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Blood orange pancakes with poppy seeds

If you want to make some yummy pancakes for special occasions (such as Mother’s Day, birthdays, Shrove Tuesday etc) these blood orange pancakes with poppy seeds tick all the boxes. They are dairy-free but not vegan, although you could substitute the eggs with flax-eggs.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 blood orange
  • 1 egg
  • ½ cup plant-based milk
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ⅓ cup soda water
  • 2 Tbsp poppy seeds
  • For the topping:
  • 2 blood oranges
  • Juice of one mandarin or orange
  • Agave or maple syrup

Method
 

  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.