Orange Buttermilk Pancakes

The secret to fluffy pancakes is to make sure the batter remains a little bit lumpy. Too much stirring creates a tough pancake. This version is a citrusy special.

Orange Buttermilk Pancakes
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1 users rated this recipe an average rating of 5.0
Yields:
16 pancakes
Prep:
20 mins
Cook:
2 mins to 4 mins per batch
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Orange Buttermilk Pancakes

Ingredients
2 1/4
3
tablespoons sugar
1
tablespoon baking powder
1/2
teaspoon salt
1
cup orange juice
1
cup buttermilk
1
egg, lightly beaten
2
tablespoons cooking oil

Directions

  1. In a large bowl combine flour and other dry ingredients including orange peel. In a medium bowl combine remaining ingredients. Stir orange juice mixture into flour mixture until combined but still slightly lumpy.
  2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour about 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.

From the Test Kitchen

Test Kitchen Tip:

A Microplane zester (microplane.com) is ideal for removing the flavorful orange zest from the fruit while leaving the bitter white pith behind. Youll find them at kitchenware stores.

Nutrition Facts

(Orange Buttermilk Pancakes)
    Per serving:
  • 101 kcal cal.,
  • 2 g fat
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 14 mg chol.,
  • 139 mg sodium,
  • 17 g carb.,
  • 4 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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