Prep 20 mins
Cook 10 mins
This makes small, dollar pancakes. Do not increase the amount of honey, as it will cause the pancakes to brown too quickly, before the center is done enough.
- 1⁄4 cup brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon ground cloves
- 1 teaspoon lemon zest, grated
- 4 clementines (or small oranges)
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 1⁄2 tablespoons brown sugar, firmly packed
- 1⁄3 cup poppy seed
- 1 egg
- 1 tablespoon honey
- 1⁄3 cup sour cream
- 1⁄3 cup milk
- 8 ounces mascarpone cheese, for serving
- Mix first 5 ingredients together in a small bowl.
- Grate the zest from the clementines into a large bowl and set aside.
- Peel clementines, removing the white pith. Using a sharp knife, slice each clementine crosswise into 3 or 4 slices. Place slices on a platter and sprinkle with the spiced sugar mix. Set aside to infuse.
- Sift the flour, baking powder and baking soda into a large bowl, then stir in the 2 1/2 tablespoons brown sugar and poppyseeds.
- Put the egg, honey, sour cream and milk into the bowl with the reserved zest. Beat well, then add flour mixture all at once and beat until just smooth.
- Heat a lightly greased griddle or skillet over medium heat. Reduce heat and pour 1 tablespoon batter into the pan and cook (in batches of 3-4) 1 minute, until bubbles begin to appear on the surface and underside is golden brown. Turn them over and cook about 1 minute more. Transfer to a plate and keep warm in a low oven while cooking the remaining batter.
- To serve, layer the pancakes with slices of clementines and spoonfuls of mascarpone.