I love making a special breakfast on the weekends. Weekdays are usually busy with the details of life. But I usually have at least one weekend day that’s all my own. And on those lovely mornings, I break out skillet and experiment with my own take on the classics.
This morning I made Orange Buttermilk Pancakes. And they were glorious.
Here’s how I made them.
First, I put all the dry ingredients (and the sugar) into a large mixing bowl. I used half whole wheat flour and half all-purpose flour because I like to pretend the recipe is at least a little healthier than traditional pancakes. Humor me here. I also added a couple tablespoons of quick-cooking rolled oats because I like the extra texture they provide. But you can omit the oats and use all white flour if you really want.
I won’t be hurt.
Then I whisked until everything was evenly distributed.
Next comes the wet ingredients. They can be added in any order. I added buttermilk…
…and a beaten egg….
…and the orange zest…
…and the orange juice.
Once everything was added, I whisked until just combined. Be sure not to overmix. The batter will look lumpy – and that’s perfect.
We’re almost there! Are your taste buds watering yet?
Then I scooped 1/4 cup at a time onto hot buttered griddle, and spread it around a little so the batter was evenly spread into a 4-inch circle.
The first side should cook until bubbles appear on the top of the pancake and the edges appear dry. Test for doneness by lifting up one edge of the pancake and peeking underneath.
Flip. The second side won’t cook as long as the first side.
Time to eat! I ate mine with a little butter and my favorite maple syrup from Two Pigs Farm. But it would also be delicious with fruit-flavored syrup. Or, just a sprinkling of powdered sugar. Or some fresh fruit. My mouth is beginning to water again….
Normally I experiment with recipes until I have the perfect ingredients for single-serving dishes. But some dishes I intentionally make at full volume because I have specific plans for the leftovers. This orange buttermilk pancake recipe is one of those recipes.
Cook the remaining batter into pancakes and let cool on cooling rack. When cool, package into freezer bags and freeze for future use. Stay tuned to this website to see what I do with these leftover delights!
Here’s the complete recipe. Enjoy!
1/2 cup white flour
1/2 cup whole wheat flour
2 tablespoons old fashioned quick cooking rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
2 tablespoons sugar
1 cup buttermilk
1 large egg, beaten lightly
1 teaspoon orange zest
1/4 cup orange juice
1) Combine all dry ingredients plus sugar into mixing bowl and whisk until combined.
2) Add remaining ingredients, and whisk until just combined. Don’t overmix. Batter will look lumpy.
3) Melt butter on heated skillet and ladle batter onto skillet 1/4 cup at a time. Spread batter into 4 inch pancakes.
4) Cook on first side until little bubbles appear on the top of the pancake and the edges begin to look dry.
5) Flip and cook on second side until golden brown.
6) Serve warm with your favorite syrup.