I was looking for something to spice up my pancakes this morning and I couldn't stop thinking about the Cranberry, Orange & Dark Chocolate Chip Cookies I made earlier this week. Chocolate chips are for "special occasion" pancakes and I'm not a fan of dried fruit in them, but I thought that orange would be a very welcome flavor in my breakfast. I ended up adding in the zest of one orange and a splash of cinnamon. The resulting pancakes, when topped with maple syrup as well, virtually screamed fall. The tender pancakes were addictive and there was just enough flavor from the orange and cinnamon to make them interesting, without becoming overwhelming. What a great way to start of a Sunday!
Orange and Cinnamon Buttermilk Pancakes1 1/4 cups all purpose flour
1 tbsp sugar
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
zest of one orange (1 tbsp)
1 1/2 cups butermilk
1 large egg
2 tsp vegetable oil
In a medium bowl, whisk together flour, sugar, baking soda, salt, cinnamon and orange zest. In a small bowl, whisk together the remaining ingredients, then pour into the dry ingredients, stirring until just combined.
Heat a nonstick skillet or lightly-greased griddle over high heat until a drop of water placed on it skitters around the surface (a good indicator that the heat is just right). Drop by large spoonfuls (to make desired size) into the preheated pan and cook until golden on both sides, turning once.
Serve with maple syrup.
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