Orange Buttermilk Pancakes
Especially the decadent kind. Like White Chocolate Chip Macadamia Nut Pancakes. And Chocolate Chip Brownie Batter Pancakes. These Orange Buttermilk Pancakes are light and fluffy and soooooo yummy! I loved them, the husband loved them, and I’m thinking about making them again already! You can definitely eat them as-is but I highly recommend drizzling some gooey fruity syrup like blueberry or boysenberry! Sleep in and then make these speedy pancakes this weekend for a fantastic breakfast in 15 minutes flat!
You can’t beat that! Click HERE for more of my favorite breakfast recipes! 1. In a bowl whisk together flour, salt, sugar, baking powder, and baking soda. In a separate bowl combine buttermilk, egg, and vegetable oil. Pour wet ingredients into dry ingredients and mix until just combined. Gently stir in orange zest. 2. Coat a skilled or large flat bottom pan with cooking spray and heat over medium heat. Pour about ¼ cup batter onto the pan. Use a flat spatula to flip pancakes with top has bubbles and edges begin to look "dry". Cook 1-2 more minutes. Repeat with remaining batter. Serve warm with optional syrup and powdered sugar.
God no, we must never forget the coffee. There are about a million pancake recipes out there, and you may already have your favourite. I thought I did too, until I tried making pancakes with ricotta cheese. Total game changer, I tell you. Ricotta pancakes are creamy, smooth, and literally melt in your mouth. Just one cup of ricotta yields tender pancakes, with nary a hint of gumminess like some pancakes can have. Buttermilk is also on the scene, which adds to the loftiness and gives the pancakes a flavour boost.
Speaking of flavour, I added both lemon zest and juice. The bright acidity compliments the richness from the butter and maple syrup, and besides, ricotta and lemon are practically best friends. Ground flaxseed adds a nuttiness to the pancakes, which I really like, and you can use either all-purpose flour or half AP with half whole wheat flour. I’ve made these pancakes several times now, and both ways turn out splendidly.
This is a simple recipe, and you don’t have to separate the eggs and fold the beaten egg whites in at the end. Really, on lazy mornings, or rushed evenings, who has time for that, I save that trick for waffles, but with pancakes I don’t feel it’s necessary. If you happen to have any pancakes left over (miracle of miracles) these will reheat quite well.
Because of the added fat content from the ricotta, they stay tender and don’t dry out like most pancakes. I like to wrap them snugly in foil, and warm them in a 200F oven until nice and hot. The recipe is enough for two to three people, but it doubles or even triples easily if feeding a crowd.
If you like to serve a little meat action alongside your pancakes, bacon is, well, bacon, but I’ve recently discovered the most excellent breakfast sausages from the Pig and Pantry at the Saskatoon Farmers’ Market. Most breakfast sausages creep me out, but these are meaty, well-seasoned and bursting with flavour.
Julia Child once said that “Everything can have drama if it’s done right. Even a pancake.” And while I’m good on the drama front (no more, please), I can never have enough pancakes. If I’m tired, and not sure what to have for supper — pancakes. If it’s a lazy morning and I’ve got an hour or two before I have to brave the world — pancakes. And now that I know what sweet magic ricotta adds to pancakes, it’s always in the refrigerator.
In a large bowl, mix together the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla until combined. In another large bowl, whisk together the flour, ground flaxseed, sugar, baking powder, and salt. Add the dry ingredients to the wet and stir until just combined, avoiding over-mixing. Preheat the oven to 200 F. Heat a large skillet over medium heat.
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