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Citrus Pancakes

Citrus Pancakes
To ensure your pancakes turn out light and fluffy, do not overmix the batter. Too much stirring will develop the gluten in the flour and produce tough pancakes. Use a griddle or a heavy nonstick fry pan and heat it thoroughly before adding the batter. Turn the pancakes only once, when bubbles appear on the surface and the bottoms are golden brown.

Ingredients:

  • 2 eggs
  • 2 cups all-purpose flour
  • 3 Tbs. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup plain low-fat yogurt
  • 1 1⁄4 cups milk
  • 4 Tbs. (1⁄2 stick) unsalted butter, melted
  • 1⁄2 tsp. vanilla extract
  • 1 tsp. finely grated orange zest
  • 4 oranges, peeled and sectioned
  • Honey for serving

Directions:

In a bowl, whisk the eggs until frothy. Sift the flour, sugar, baking powder, baking soda and salt over the eggs and stir to combine. Stir in the yogurt, milk, butter, vanilla and orange zest until smooth.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with butter or spray with nonstick cooking spray.

Pour 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, greasing the griddle as needed.

Top the pancakes with orange sections and honey. Makes 12 pancakes; serves 4.

Williams-Sonoma Kitchen