Poppy Seed Pancake

Serves: 6

Time: 40 min

Difficulty: Easy

Method

1. To make the citrus syrup put the orange and lemon segments, and agave nectar in a medium saucepan over medium-low heat. Heat and stir until the ingredents combine. Bring the mixture to a gentle simmer for for 5 or 6 minutes. Remove from heat and set aside

2. To make the pancakes combine the flour, baking powder, baking soda, salt, poppy seeds and sunflower seeds in a large bowl. Add the buttermilk, eggs and melted butter. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix

3. Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature (If a drop of water dropped onto the pan starts to dance, you are in the ballpark) Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through

4. Repeat with the remaining batter

Serve with a golden pat of butter and a drizzle of syrup

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