Mita's Tangerine Pancakes
This delightful pancake recipe offers a perfect blend of flavors and textures, with the subtle citrusy hint from tangerine zest and the crunch of poppy seeds. Each pancake is a fluffy and flavorful treat, especially when paired with luscious milk chocolate and fresh fruits. Indulge in these pancakes for a deliciously satisfying breakfast or brunch experience.
— Constant Cookbook
Ingredients
- 135g sifted plain flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- Zest from small orange/tangerine or 1tbsp tangerine sugar.
- 2 tbsp poppy seeds
- 130ml soya milk
- 1 large egg
- 25g melted butter (keep a bit extra to grease frying pan)
- 50g milk chocolate (rest can be used for fruits)
- Fruits dipped in melted milk chocolate and chilled to set.
Instructions
- Combine flour, baking powder and sugar in a bowl.
- In a jug whisk milk, egg and melted butter.
- Pour wet into dry ingredients, add tangerine zest, poppy seeds and whisk with fork until smooth. Leave for 5 minutes.
- Add a tiny bit of butter in a small frying pan and use a ladle to start pouring pancake mixture. Let each side cook for one minute until risen and golden brown. Serve with extra chocolate and fruits.
Yield
Makes 6 pancakes
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