2 cups milk, divided
1/2 cup poppy seeds
2 tsp honey or brown sugar
2 eggs
1/3 cup vegetable oil
1 tsp vanilla extract
2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground coriander
Blackberry Syrup:
1 part melted blackberry jelly
2 parts maple syrup
The evening prior to making the pancakes, bring 1 cup of milk to a boil. Stir in the poppy seeds and sweetener. Cover and place in the refrigerator overnight.
In the morning, add the remaining 1 cup mik, eggs, oil, and vanilla to the poppy seed mixture. Stir to combine.
Mix the flour, baking powder, baking soda, salt, cinnamon and coriander together, then stir these into the liquid ingredients. Batter will be fairly thin. Add additional milk as needed.
Preheat a griddle, then bake the pancakes in 1/3 cup portions. Cook until bubbles form on the pancake, then flip them over and cook the other side.
Serve immediately with Blackberry Syrup.
March 1991 Delicious. Makes 22.