Citrus Pancakes
Citrus Pancakes is rated
out of
5 by
3.
Prep Time:
20 minutes
Cook Time:
16 minutes
Servings:
4
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
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
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Rated 5 out of
5
by
Mxm242 from
Great twist on pancakes
These pancakes are my go to for pancake recipes. Everyone is always trying to guess what the hint of flavor is.
Date published: 2014-01-19
Rated 5 out of
5
by
Arctichalo from
A Family Favorite
In my family of pancake lovers, this recipe is one of their favorites. The flavors are delicate, the pancakes are fluffy, and the ingredients are wholesome.
This takes longer to prepare than a milk-oil-eggs recipe, so give yourself some time to prepare it.
Just a couple of notes in preparation - it is a more consistent recipe when you melt the butter before adding it to the recipe. You have to mix the batter just right - to moisten the ingredients - so the pancakes rise. It took me a couple of times practice to do this, but the reward is well worth the effort.
Date published: 2013-12-28
Rated 5 out of
5
by
Linda52 from
Awesome pancakes!!!!!
This is the perfect, fluffy, flavorful and amazing pancake recipe. We sometimes leave out the orange zest and add pecans, or chocolate chips or mashed bananas or bits of apple with cinnamon. Each variety is exceptional. This is a perfect go to recipe that does not require you to have fresh buttermilk on hand. Yummy!!!
Date published: 2012-02-26