Optionally vegan and wholemeal
I have a weird thing with pancakes. I love making them, and I love eating them. But I don’t really like making and eating them. Does anyone else have this strange dilemma?!?! Going out for breakfast to a cafe and ordering pancakes is the best thing ever. Eating hot pikelets with jam and cream at my grandma’s is my idea of heaven (oh my god I need hot pikelets now that I said that). But standing over a hot stove flipping pancakes for half an hour and sitting down and eating them. Ew… Something must be wrong with me, but I just prefer making pancakes for other people. Or getting made pancakes by someone else. Hint hint.
I made these orange and poppyseed pancakes for my sister, because she always likes pancakes, and she doubles as pancake decorator as well. I feel bad whenever I make her pancakes for the blog as well, because I spend half the time roaring at her to stack the pancakes evenly, drape her fruit more artfully and suspend the bite in midair so I can capture the dripping syrup.
Don’t worry, I wasn’t trying to gain forgiveness for anything through butter and flour like with these apple pancakes, I just wanted to try yet another recipe in the Three Blue Ducks cookbook. Any day now I’m going to get an email telling me to stop spamming all their recipes all over the internet. I can’t help it! They always taste so yummy! I adapted their orange and yogurt pancakes to make orange and poppy seed pancakes, because we had soo many oranges we could literally last the winter on them.
Whipping up the egg whites separately might seem like a big hullabaloo for breakfast cooking but believe me, you won’t regret it. They’re the only rising agent in this recipe and they make the pancakes so fluffy and light. The vegan version using chia or flax eggs makes denser pancakes, especially if they’re wholemeal. It’s kind of a completely different route that works surprisingly well! The addition of poppy seeds made the pancakes slightly crunchy and textural, and kind of made them taste like orange poppyseed cake. But for breakfast!
I feel very conflicted about photographing pancakes. On the one hand, when I make pancakes I know they’re going to be eaten. I’m pretty sure I have a phobia of wasting food. Seriously, some of the blogs I read say things like “the first time I made the cake batter it was too lumpy, so I scrapped that and tried adding blah blah…”. Sentences like that upset me! If I made a lumpy cake batter and knew I had to fix it, lets be honest here. I’d probably eat it. Or blend it with an egg of something in a poor attempt to fix it. I would adjust the recipe and try again at some point before I posted it, but probably not until a week later when the first cake had been satisfactorily eaten down.
But pancakes really have to be eaten hot. You can pop them in the oven for a quick warm-up, but not if you’ve already dolloped on the toppings. And I can’t photograph without toppings, people! So I always end up trying to photograph at the table whilst people are already eating it, and more often than not they turn out horrific. I’m not too happy with these photos today, but again the recipe makes it necessary I post about them anyway. There you go. Laugh as you please! Send me beautiful photos of your pancakes so I can see how it’s done.
If I’m a little slow replying to comments or if there are any major flaws in this post, please forgive me! I am away and am trying to update from overseas.
Want to see some other awesome pancake recipes I’ve been reading this week? Here are three of my favourite:
I know it’s not Easter but PLEASE someone make me Joy the Baker’s hot cross pancakes!
These Honey and Oat Pancakes from Top with Cinnamon look so good I want to weep
Holy moly ricotta has never looked so evil! Wit and Vinegar yum times 100000
Orange and Poppy Seed Pancakes: Adapted from Three Blue Ducks
3 eggs, separated (or 3 tablespoons of chia seeds mixed with 6 tablespoons of water)
50g (1/4 cup) caster sugar
zest and juice of two medium oranges
120g plain flour, sifted (can substitute half for wholemeal)
2 tablespoons poppy seeds
150g natural yogurt (or coconut/soy yogurt)
Orange segments and coconut yogurt or ricotta, to serve
Whip the egg whites until soft peaks form (not too stiff!) Whisk lightly the egg yolks, sugar, and orange zest until combined. Whisk in the yogurt and orange juice. Whisk in the flour and poppy seeds until almost smooth, don’t over whisk! Fold in the egg whites until completely combined, without beating out the air too much. If using chia seeds, blend the chia gel with the coconut yogurt and orange, than fold in the other ingredients. Heat a fry-pan with some coconut butter or oil over a low-medium flame and cook the pancakes for a few minutes on each side, using a large ladle to get even sizes. Serve with desired topping and eat hot for the love of God!