Tangerine Poppy Seed Pancakes
Tangerine poppy seed pancakes are bright and citrusy with a light crunch from the poppy seeds ~ breakfast just got a lot more interesting!
Servings: 6
Ingredients
dry ingredients
- 1 cup all purpose flour
- 1/3 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
wet ingredients
- 1/3 cup buttermilk or milk
- 3/4 cup Greek yogurt
- 1 large egg
- zest of 2 tangerines
- 1/4 cup fresh tangerine juice
- 1/2 tsp orange extract, optional (I like Watkins brand) or use vanilla or almond extract
- 3 Tbsp unsalted butter, melted
- 1/4 cup poppy seeds
Instructions
- Whisk the dry ingredients together in a large bowl.
- In a separate bowl, whisk the wet ingredients together. Stir the wet into the dry, just until combined. Don't over mix or your pancakes will be dense, lumps are fine. If your batter seems a little thick, thin it with a little more milk.
- Cook the pancakes on a lightly greased griddle for 2-3 minutes on the first side, or until the bubbles have risen and popped and the edges are starting to look done. Flip and cook another minute or two on the other side, just until done through. (Small pancakes will take less time to cook.)
- Serve hot with butter and maple syrup.
Nutrition
Calories: 230 kcal · Carbohydrates: 31 g · Protein: 7 g · Fat: 9 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 45 mg · Sodium: 225 mg · Potassium: 237 mg · Fiber: 1 g · Sugar: 14 g · Vitamin A: 264 IU · Vitamin C: 3 mg · Calcium: 157 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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