Somebody's Dinner: Orange Poppy Seed Pancakes

These pancakes are decadent and tender. They have so much flavor. I love that the only ingredient in them that I don't keep on hand at all times is an orange. It's orange season, so I'm always getting more.
I don't know about you, but a lot of my meals are mostly based on things I always keep on hand. I sometimes look at recipes that call for things like fresh leaks, half-and-half and cream and think, "Well, that's not going to happen."
It has to be a really good looking recipe for me to buy lots of new ingredients just for it.
Anyway, these pancakes are amazing, and just a bit naturally sweeter than lemon poppy seed recipes.

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Yields: 9 small pancakes (serves 2-3)

Ingredients

Zest* from 1 orange, finely shredded (about 1 teaspoon) (optional)
Juice* from 1 medium to large orange (about 1/4 cup)
3/4 cup milk
2/3 cup white flour
1/3 cup wheat flour (or use white flour)
2 tablespoons sugar
2 teaspoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoon butter, melted (or use oil)
1 teaspoon vanilla
Strawberry syrup

*Orange zest is the orange part of the outer peel (or rind). Wash and dry the orange, then take a fine grater and grate only the orange portion of the outer peel before juicing the orange. The orange part is sweet, while the white part of the rind is very bitter, so avoid getting any of that while grating zest.

*You get more juice out of an orange if you microwave it 20-30 seconds first.

Directions

1) In a small bowl or measuring cup, combine zest, orange juice, and milk. Let stand 10 minutes. This will "sour" the milk, making the finished product extra tender.

2) Meanwhile, in a medium mixing bowl stir together white flour, wheat flour, sugar, poppy seeds, baking powder, baking soda, and salt.

3) Heat a griddle to 325 F or a fry pan to medium heat.

4) Add egg, melted butter, and vanilla to the milk mixture. Stir well, and then add to flour mixture, stirring until just combined. If a thinner batter is desired, add 2-3 more tablespoons of milk. It will depend on just how much juice happened to be in your orange.

5) Pour by 1/4 onto a hot, lightly greased 325 F griddle or a skillet over medium heat. Cook about 3 minutes on the first side until it stops bubbling and looks slightly dry. Flip, and cook 1-2 minutes more until lightly browned on each side.

These still need another minute or two before they are ready to flip

6) Serve with strawberries, strawberry syrup, powdered sugar, or as desired. I actually use the same strawberry syrup that you put over ice cream and it's easy and delicious. Sometimes I also go out and buy actual strawberries. Again, it depends on how many new ingredients I feel like buying for my pancakes.