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1
Separate the egg whites from the yolks and put in a different bowl with a pinch of salt. Beat the egg whites to a stiff picks.
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2
in a different bowl mix the yolks, milk, orange juice, sugar, vanilla extract and poppy seeds.
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3
Sift the flour and baking powder to the yolk bowl and mix well, but not too much so you won't get tough pancakes.
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4
Fold the egg whites to the mixture (first fold 1/3 of the egg whites and ten the rest for fluffier texture).
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5
Peel and segment the oranges (or just slice them to round slices).
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6
Warm a non-stick pan on medium heat with some butter (one teaspoon). When warm pour about 1/3 of a cup of the mixture to the pan (depending on the size of the pancakes you want). Fry for about 3-4 minutes until there are a lot of bubbles on top and the pan side is brownish. Flip the pancake and fry for 1-2 minutes until brownish. Don't cook too much so it won't get dry.
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7
Add butter and keep frying the rest of the pancakes. You can keep the pancakes in a warm oven (200 degrees) while you frying the rest.
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8
For serving, put few slices of orange on top of the pancake, lightly dust them with powdered sugar and sprinkle with some poppy seeds. Drizzle some honey on top.
