Pancakes the day after

We celebrated a friend's birthday yesterday, and got home quite late after quite a bit of wine. There wasn't much breakfast in the house this morning, but we did have ingredients to whip up some American style pancakes. I got the inspiration for these through a book called Waffles and Pancakes by Kate Habershon.

These pancakes have a fresh and sophisticated taste. The grapefruit adds tang and the poppy seeds a certain crispiness and a little nutty flavour. I never get my pancakes to be small, round and pretty-looking and I know that the picture below is badly composed and shows unevenly fried pancake lumps, but do you think I had time to arrange a nice-looking photo when there were pancakes drenched in maple syrup waiting to be devoured?!



Pancakes with blue poppy seeds, grapefruit and banana

2½ dl flour
½ tsp baking powder
½ tsp baking soda
barely ½ dl light muscovado sugar or raw sugar
½ dl blue poppy seeds
1 egg
1 tbsp honey
3/4 dl sour milk (or crème fraiche)
1 dl milk
Zest from one grapefruit
1 banana, sliced

Mix the dry ingredients in a bowl. In another bowl, whip the egg, honey, sour milk and milk together. Add the grapefruit zest and then the dry ingredients. Mix into a uniform batter without any lumps. Add the banana slices and stir carefully. Heat a skillet with some butter. Place a small amount of batter (or a big amount if you're impatient like me and don't care about appearance) in the skillet. Fry over medium-low heat until the downside is golden brown and small bubbles are appearing on the surface. Turn the pancake over and fry until the other side is golden brown. Keep the pancakes warm under foil while you fry the rest. Serve with maple syrup.