Lemon & Poppyseed Pancakes

by Liz Child

What kind of pancakes do you love to eat on pancake day? We enjoy them all! Thin crepes, fluffy American style and even savoury. This year we are going for a thick stack of lemon and poppyseed pancakes. We recommend always choosing organic citrus, especially if you are using the zest. Non-organic citrus fruits are treated post-harvest with all kinds of nasty waxes and chemicals to help them last longer on the supermarket shelves. You can be assured that all of our citrus fruit are organic, so it is totally safe to use the zest. Happy Pancake Day!

Liz x

Ingredients (makes around 10 large pancakes)

  • 1 large mug of flour
  • 2 tbsp poppyseeds
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • pinch of salt
  • 2 tbsp cold pressed rapeseed oil
  • zest & juice of half a lemon
  • 1 mug of oat milk
  • butter for frying
  • to serve… whipped cream or natural yoghurt sweetened with icing sugar to taste, then lemon zest, juice and poppyseeds stirred through

Method

  1. Prepare your toppings and pancake pan first. Once you make your batter you want to cook it soon after before the raising agent starts to loose it’s oomph. Pre-heat your pan over a medium-low heat. Thick, fluffy pancakes cook low and slow so that they are golden brown on the outside and perfectly cooked through and fluffy on the inside.
  2. In a mixing bowl, whisk together the flour, poppyseeds, salt, sugar, lemon zest, oil and baking powder. Then squeeze the lemon half and pour it into the mug. Top up the mug with oat milk and stir to create a soured milk. Pour the sour milk into the dry ingredients and whisk to just combine into a thick, smooth batter. Careful not to over-mix.
  3. Melt a little butter in your pancake pan then add a generous serving spoon of the batter. Allow it to cook until golden brown on the bottom (this takes around 3 or 4 minutes on a low heat) then carefully flip and cook for another 2 or 3 minutes or until the pancake is cooked through. Place in a tray to keep warm in a low oven.
  4. Repeat with the rest of the pancake mixture. Stack up the pancakes on plates and top with the cream or yoghurt, extra icing sugar, lemon zest and poppyseeds. Enjoy!

Pancakes with Blood Orange, Yogurt & Almonds

by Liz Child

Pancake day just so happens to fall at the same time that blood oranges are in season so I couldn’t resist combining the two. Here I mixed up a batch of my simple flat pancake batter (recipe below) with the zest of a couple of blood oranges, then served them with a dollop of yogurt and a squeeze of blood orange. Folded it up and sprinkled with our organic whole cane sugar and toasted, flaked almonds. Utter heaven!

Blood oranges are a beautiful member of the citrus family, they are usually sweeter than regular oranges and the organic ones we source are pretty special. Early on in the season they just have an ombre blush of raspberry flavoured red like these, then as as the season goes on they get to a deeper, almost purple colour. Spectacular to slice open and such a special, seasonal treat. One blood orange contains 75% of your recommended daily vitamin C dose. Add them to your order here today, they won’t be in season for long.

Ingredients (makes 8 crepes)

Method

Measure the flour, milk, salt, baking powder, olive oil and sugar into a bowl and whisk into a smooth batter. I don’t bother getting out the scales as this recipe is very forgiving, just use a mug to measure out the flour and milk.

Zest the two blood oranges into the batter and stir to combine. Allow the batter to rest for at least 20 minutes. You can even make the batter the night before and keep it covered in the fridge.

Heat up a non-stick frying pan or better yet, a pancake pan, to a medium-high heat.

Toast a handful or two of flaked almonds in the dry pan and then put them aside into a small bowl.

Melt a tbsp of butter or vegetable oil in the pan and swirl to coat the base of the pan.

Add a ladle of pancake batter and swirl to create a thin, flat pancake. Let it cook for a minute or so on the first side before carefully flipping and cooking the other side for a further minute. You know it’s ready to flip when it is golden brown underneath and comes away from the pan easily.

Serve warm with a dollop of yogurt and a squeeze of blood orange in the middle of the pancake. Fold it up into quarters, sprinkle over some sugar and flaked almonds and serve with a wedge or two of blood orange.

Repeat with all of the batter and enjoy!