Orange You Delicious?

Buttermilk Pancakes with Homemade Orange Syrup

Mar 4, 2013 by

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The morning I made these pancakes, The Husband was hoping for quiche.  Yes, my husband is man enough to admit he likes quiche.  I think it’s sexy.

I wanted pancakes.  These pancakes to be exact.  And since I am the only one in this house that knows how to make quiche or pancakes, pancakes won.

I really think I will never make pancakes without buttermilk in the batter again.  It gave them a really creamy texture that just melted in your mouth.

The Husband thinks he still prefers regular old Aunt Jemima pancake syrup over the homemade orange syrup.  Little Tot and I disagree.  We both loved it.  It was very fresh and not hard to make at all.  Martha Stewart probably would have used freshly squeezed orange juice, but I was hungry.  From concentrate works just as well.

 

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If you have leftovers, you can place waxed paper between each pancake and wrap them in aluminum foil.  However, I actually had to ration out the pancakes you see pictured so that I would have something to photograph.  After I was satisfied with the pictures and gave the all clear, they were promptly eaten.

 

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5.0 from 1 reviews

Buttermilk Pancakes with Homemade Orange Syrup

 
Cook time
Total time
 
Inspired by Cooking Light Five Star Recipes: The Best of 10 Years
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
Homemade Orange Syrup:
  • 1 cup granulated sugar
  • 1-1/3 cup unsweetened orange juice
Buttermilk pancakes:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 1 egg, lightly beaten
  • 1 cup nonfat buttermilk
  • 1 tablespoon vegetable oil
  • ¼ – ½ cup regular milk
Instructions
For the syrup:
  1. Combine sugar and orange juice in a medium saucepan.
  2. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 25 minutes until mixture is thickened and reduce to about 1 cup. Remove from heat and set aside.
For the pancakes:
  1. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  2. In a separate bowl, whisk together egg, buttermilk, and oil.
  3. Create a well in the center of the dry ingredients. Pour in the egg mixture and stir just until dry ingredients are moist. If batter is too thick, add regular milk 2 tablespoons at a time until batter reaches desired consistency.
  4. Heat a nonstick griddle to 350 degrees. Pour pancake batter by ¼ cup fulls onto hot griddle. Flip the pancakes over when bubbles begin to form on the surface.
  5. Serve pancakes with homemade orange syrup.
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2 Comments

  1. Ashley

    I didn’t have time to wait for it to thicken up so I just used it to put on some baby spinach on toast for breakfast and it was fabulous!!!

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