Poppy seed and sunflower seed pancakes that can easily be placed in both the sweet and savoury category. They are delicious, yet different from the pancakes I have made before. They pair perfectly with fruit and sweet syrups, but they also seem to be asking to be served alongside a main meal – see for yourselves. Highly recommended!
Makes 15–20 pancakes.
Ingredients for the poppy seed and sunflower seed pancakes:
- 2 cups plain flour or wholemeal plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- ⅓ cup poppy seeds
- ½ cup sunflower seeds, toasted
- 2¼ cups buttermilk
- 2 large eggs
- 2 tablespoons butter, melted
Place the flour, baking powder, bicarbonate of soda, salt and poppy seeds into a large bowl and mix together. In a separate bowl, lightly beat the eggs, then add the buttermilk and the melted, slightly cooled butter. Mix until smooth and combined. Add the dry ingredients to the wet ingredients and mix only until combined. Finally, add the toasted sunflower seeds and gently fold them into the batter.
Leave the batter to rest for approximately 5–10 minutes so that the ingredients can combine and the flour and poppy seeds absorb some of the liquid.
Spoon portions of the batter onto a lightly oiled, heated frying pan, forming small pancakes. Cook on one side until bubbles begin to appear on the surface and the edges start to set. Carefully turn the pancakes over and cook on the other side until golden brown. Because the batter is quite thick, it is best to cook them over a moderate heat so that they have time to cook through in the centre.
They are delicious both warm and cold, served with honey, maple syrup, natural yoghurt, fresh fruit or your favourite jam.
Enjoy!
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