Each fluffy pancake is a celebration of flavour, with citrus notes that dance on your palate and a texture that’s light as a morning breeze. Perfect for a family brunch or a special weekend treat, these pancakes promise to start your day with a burst of sunshine on your plate.
Ingredients:
- 3/4 cup orange juice
- 2 tablespoons finely grated orange zest
- 3/4 cup buttermilk
- 3 large eggs
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 5 tablespoons (2 1/2 oz) unsalted, melted butter
- 1 tablespoon vegetable oil or shortening for skillet or griddle
Method:
In a large bowl, whisk together the orange juice, orange zest, buttermilk and eggs until well combined.
In a separate bowl, sift together the flour, salt, baking powder, baking soda and sugar.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Gently fold in until just combined. Be careful not to overmix.
Stir in the melted butter until the batter is smooth.
Heat a frying pan or griddle over medium heat and brush with vegetable oil or shortening.
Drop 1/4 cup of batter per pancake onto the griddle and cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook on the other side for a further 1-2 minutes until golden brown.
Serve the pancakes warm with your favourite topping such as maple syrup, whipped cream or extra orange zest.
