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Orange Buttermilk Pancakes

Yield: 16 pancakes
Prep 20 mins Cook 2 mins to 4 mins  per batch
Orange Buttermilk Pancakes
Ingredients
  • 2 1/4  cups  all-purpose flour
  • 3  tablespoons  sugar
  • 1  tablespoon  baking powder
  • 1/2  teaspoon  salt
  • 2  teaspoons  finely shredded orange peel
  • 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 KitchenTest 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)
  • cal. (kcal) 101,
  • Fat, total (g) 2,
  • chol. (mg) 14,
  • carb. (g) 17,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 4,
  • pro. (g) 3,
  • vit. A (IU) 49,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 139,
  • Potassium (mg) 76,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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