Mini Orange Poppy Seed Pancakes - cooking recipe

Ingredients

1 cup self-raising flour
1/4 caster sugar
1 tablespoon poppy seed
2/3 cup milk
1 egg yolk
15 g butter (melted plus extra to grease)
2 teaspoons orange zest (finely grated)
250 g ricotta cheese (fresh)
2 tablespoons honey (plus extra to drizzle)
1/4 cup cream
2 oranges (large segmented)

Preparation

Sift flour into a medium bowl and stir in sugar and poppy seeds and then make a well at the centre.
Whisk in milk, egg yolk, butter and zest in a medium jug and then pour into flour mix and whisk until mix is just combined.
Heat a large non-stick frying pan over moderately low heat and brush with a little extra butter to grease and wipe excess with a paper towel.
For each pancake, spoon 1 tablespoon of batter into pan and cook for 1 to 1 1/2 minutes or until golden and cooked and transfer to a heatproof plate, cover with foil to keep warm.
Using an electric mixer, beat ricotta, honey and cream in a small bowl until creamy.
Serve pancake topped with ricotta cream and orange segments and drizzle with extra honey.