Orange Buttermilk Pancakes
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 16 pancakes. Makes 16 pancakes.
Prep Time:
20 mins
Total Time:
22 mins
Ingredients
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2-1/4 cupsall-purpose floursee savings
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3 Tbsp.sugarsee savings
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1 Tbsp.baking powdersee savings
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1/2 tsp.saltsee savings
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2 tsp.finely shredded orange peelsee savings
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1 cuporange juicesee savings
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1 cupbuttermilksee savings
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1egg, lightly beatensee savings
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2 Tbsp.cooking oilsee savings
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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. Makes 16 pancakes.
3.
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. You'll find them at kitchenware stores.
Nutrition information
Per serving: Calories 101, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 14 mg, Sodium 139 mg, Carbohydrate 17 g, Total Sugar 4 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 4%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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