Stacking Up to Great Brunch : Pancakes With Poppy Seeds Go Well With Fruit or Syrup

Cozy, lazy brunches on the cooler Sunday mornings of fall are a delightful time for serving a stack of these poppy seed pancakes filled with dates.

Served with fresh fruit or warm maple syrup, these naturally sweet, delicate pancakes offer a bonanza of flavor and good nutrition. Adapting the recipe for waffles is easy too. Simply add 2 tablespoons of buttermilk to the batter and bake according to manufacturer’s directions.

DATE AND POPPY SEED PANCAKES

1 cup buttermilk

1/2 cup finely chopped dates

2 tablespoons melted butter or margarine

1 egg

3/4 cup flour

1 tablespoon poppy seeds

1 teaspoon baking soda

1/2 teaspoon salt

Oil

Powdered sugar

Stir together buttermilk, dates, butter and eggs in mixing bowl and blend well.

Combine flour, poppy seeds, soda and salt and stir into buttermilk mixture, mixing lightly with fork. Batter will be lumpy. Heat cast-iron skillet or griddle over medium heat. Lightly brush with oil. Spoon batter onto skillet so pancakes do not touch, allowing about 3 tablespoons batter for each.

Bake until golden on both sides, turning once. Dust with powdered sugar and serve with fresh fruit or warm maple syrup, if desired. Makes 1 dozen (4-inch) pancakes.