Toasted poppy seeds add flavor and crunch to these zesty pancakes.

2 tbsp. poppy seeds
1 orange
2/3 c. milk or soy milk, or as needed
1 tbsp. sunflower oil
1 tbsp. maple syrup
1 egg, separated
1 c. whole wheat pastry flour
1/2 tsp. sea salt
1 tsp. baking soda

Heat a dry skillet over moderate heat. Add the poppy seeds and cook, agitating the pan or stirring often, until lightly toasted; set aside.

Heat a griddle until water dropped on it sizzles immediately.

Grate the zest of the orange into a medium-sized mixing bowl. Juice the orange and measure the juice. Add milk to equal 1 cup of liquid; set aside to curdle. Add the oil and syrup to the zest and whisk thoroughly. Beat in the egg yolk. Whisk in the curdled milk.

Beat the egg white until it is stiff but not dry.

Sift the flour, salt, and baking soda. Add this all at once to the wet mixture and stir gently to form a batter. Stir in the toasted poppy seeds. Gently fold in the beaten egg white until it is just incorporated.

Lightly grease the hot griddle and ladle on batter. Cook until the tops of the pancakes bubble and the bottoms are golden. Flip and cook briefly, until the other side has browned. Serve the pancakes hot off the griddle or keep them warm in a low oven until serving. Top with maple or orange syrup.

If you're in a hurry, don't separate the egg; beat the whole egg into the oil and syrup.

For waffles, add another tablespoon of oil to the batter.