Poppy Seed Pancakes with Spiced Oranges

Breakfast is not only the most important meal of the day, it is often the most boring (in America, anyway). We pour ourselves a bowl of General Mills cereal or cram our cheeks with a few Pop Tarts and go on our merry way to the oodles of things more important than tasty eatings.

This recipe will have none of that nonsense. Take a break. Pour some good coffee. And let these breakfast beauties steal the freakin' show.

FOR THE SPICED BROWN SUGAR

2 TBSP. brown sugar

 1/2 tsp. cinnamon

1/4 tsp. allspice

1/4 tsp. cloves

A few drops lemon juice or a generous pinch of lemon zest

FOR THE ORANGES

 2 large oranges

1 recipe of spiced brown sugar

FOR THE PANCAKES

 1 cup flour

1/2 tsp. baking powder

1/2 tsp. baking soda

2 1/2 tsp. brown sugar

1/3 cup poppy seeds

1 egg

1 Tbsp. honey

1/3 cup sour cream

1/3 cup milk

8 oz. mascarpone cheese, to serve

To make the spiced oranges, mix together the ingredients for the spiced brown sugar and set aside. Grate the zest of one orange for use in the pancakes. Peel & slice the oranges crosswise as finely as you can while maintaining the integrity of their structure.

Arrange the fruit slices on a plate and sprinkle with the sugar. Set aside to allow them to become juicy and flavorful. 

To make the pancakes, mix together the flour, baking powder, and baking soda in a large bowl. Stir in the brown sugar and poppy seeds.

In a second bowl, mix together the egg, honey, sour cream, and milk. Add the reserved orange zest and beat well. Add to the dry ingredients and beat until smooth. Add more milk if too thick.

Grease a skillet and heat until a spit-dampened finger gives a satisfying "pop" when quickly touched to the surface. Pour a few tablespoons of batter onto the griddle to form each pancake and cook until golden-brown on each side. 

To serve, spread mascarpone cheese on two pancakes and top each with a slice of spiced orange. Tuck in.