You know what? Weekends were a fantastic idea. Just wonderful. A Sunday morning is one of the few opportunities I have to be as polite with myself as with everyone else–instead of mentally barking out orders to my sleepy brain to get out of bed and do X, Y and Z immediately, I can politely ask.
“Hey, self… You look awesome today–I like how your bangs are pointing to the left AND right… It’s visionary. Cutting Edge. Genius. Say, what do you feel like doing today?”
Well, this weekend, I wanted to (A) brush my hair and pin my bangs back into an acceptable situation–all hail dry shampoo!– and (B) make a cappuccino and a fat stack of pancakes. Citrusy ones, with poppy seeds.
Are you familiar with kumquats? They’re just funny-named oranges that nature decided to make small and oblong (sometimes), with a tart flesh and sweetish, edible rind. I’m a big fan of just eating them whole; the rind, as I said, is kind of sweet, but it also still has some of that bitter, fragrant, citrusy depth. It’s glorious.
Kumquats are perfect for jams, jellies and so forth, but I’m always looking for ways to incorporate them into other recipes. Inspired by these scones from Cake Duchess, I went to work.
I sliced them in half, scraped out any seeds on the surface (though even if you leave them in, they’re tiny and not a big deal), and chopped them into small pieces.
This here is a very basic buttermilk pancake recipe. Wet ingredients, dry ingredients, mix.
Fold in your fruit and your poppy seeds. Bust out your favorite spatula and do some flipping flipping. Cool? Cool.
The end result is fluffy little flapjacks, dotted with crunchy, bright fruit bits and the cute little texture monsters that are poppy seeds. They make your food look polka-dotted.
The pancake batter is only slightly sweet, which is just how we like it if we’re gonna get down with some maple syrup. Oh yes. It’s only Tuesday, but happy (next) weekend to you!
Kumquat and Poppy Seed Pancakes
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
Generous pinch of salt
1 large egg
1 cup buttermilk
1/2 cup seeded and chopped kumquats
1 tablespoon poppy seeds
Vegetable oil for brushing griddle
Preheat oven to 200 degrees if you’d like to keep your pancakes warm as you cook them.
Whisk together flour, sugar, baking soda and salt in a large bowl. In a small bowl, whisk together egg and buttermilk until smooth, then whisk into the dry ingredients. Fold in kumquat and poppy seeds.
Heat up a large skillet over medium heat and brush with vegetable oil. Working in batches, drop generous 1/8th-cupfuls of batter onto the skillet (1/8th of a cup is 2 tablespoons if you want to eyeball). I used a cookie/ice cream scoop.
Cook until bubbles start to appear on the surface, then flip and cook until golden and cooked through. Keep warm in oven, if desired. Makes 12 or so small pancakes.