Orange Poppyseed Pancakes

These turned out really rather nice, considering my track record with pancakes. Usually they're not this finely textured, and heavier. These were nicely puffed, cooked through without drying out, and yet were done on the inside without burning outside. Really, these tasted more like cakes than anything--or maybe Costco muffins, minus the sugar.

Orange Poppyseed Pancakes

Serves 4 generously, a young family of 6 just barely. If there are two of you, you've got enough for a couple meals. Just toss 'em in the fridge or freezer and warm in a 350F oven for 10-15 minutes before serving.

• 2 2/3 c. Whole Wheat pastry flour
• 1 1/2 c. instant oats
• 4 t. baking powder
• 1/2 t. salt
• 2 T. poppyseeds

Whisk the above together well in a largish bowl and set aside.

• 3 beaten eggs
• 1/2 c. extra virgin olive oil (or safflower oil)
• 1/2 c. honey
• 2 c. rice, oat or almond milk (water would make a reasonable substitute in a pinch)
• 1/2 c. plain yogurt (Brown Cow cream top)
• 3/4 t. vanilla extract
• 1/2 t. orange extract

Beat the eggs in a smaller bowl, and whisk in oil thoroughly. Measure honey into the same cup as you used for the oil and whisk it in as well, pouring as slowly as you reasonably can. Whisk in remaining wet ingredients thoroughly, then pour this into the dry mixture and combine well.

Here's how I cook 'em:

Pour by 1/3 cup measures onto a reasonably hot griddle. I put my electric skillet at about 250-300F. Any hotter and they burn before they cook. I cover them, and let cook until they're set on top, but not any longer.

Flip, cover, and let cook until the bottoms have toasty spots the same color as the top (unless you let them cook too long on the first side, like I did with the first batch). Put 'em on a platter in a 200F oven while you cook the rest. There's nothing like having four hungry munchkins clamoring in series for more pancakes, with a period of roughly 47 seconds.

These had such a nice flavor, they didn't really need much more than butter on top, if that. But, if you're like me and can't seem to chew pancakes or waffles without something saucy on top, I would highly recommend yogurt in a complimentary flavor. Lemon, raspberry, blackberry, maple, vanilla, or even plain (my favorite). The munchkins like applesauce on top, often mixed with a dollop of all-fruit preserves. (Purple applesauce is a big hit around here.)