Email to Cooking Monster      

Recipe Categories: CookingMonster's HOME PAGEAlcoholicBeverages APPETIZERS April_Fools_Day A_Little_Humor A_Tribute Baked_Puddings_and_Crisps BattersandBreadings BBQ BBQing_Grilling Beef BEVERAGES BREAD Cakes CAKESandPIES Cake_Mix_Recipies Camping_Cookout Canadian_Recipes CANDY CASSEROLES CheeseCakes CHELSEAandRILEYfavorites ChickenRecipes ChineseFood ChocholateMakingandBars ChristmasRecipes CoffeesandHotBeverages COOKIES CROCKPOT DESSERTS DIABETIC Diets DipsandSpreads Doughnuts_Yeast_and_Cake Easter_Recipes EGGS FingerFood FISHandSEAFOOD Fondues FrozenTreats Frozen_Icecream_sherbet_yogurt FRUIT Fudge Fun_Recipes_and_Crafts Garnishes GiftsinaJar Great_Recipe_Sites Halloween_recipes HealthierDessertIdeas Healthier_Choice_Cooking HomeCanningandPickles HomemadeBabyFood HomemadeCondiments Household_CookingTIPS IcingsandFrostings JAMSandJELLIES LowCarbRecipies LOWFAT Marinades_Glazes_Vinaigrettes MeatPies Mexican-Texican Miscellaneous MothersFathers_Day MuffinsandLoaves My_Favorite_Recipes My_Favorite_Tried_and_True_ My_Guestbook_Entries New_Years Old_Time_Recipes Parfait_Pudding_Mousse_Custard PASTA PASTRIES Pies PIZZA Pork Potatoes Recipes_4_Me_To_Try Recipe_Sites RICE Saint_Patricks_Day SALADandDRESSING SandwichesSandwichFillers SAUCES scuffles Seafood_fish_recipes SeasoningsandRubs Snacks SOUPSandSTEWS Squares TasteofHomeRecipestotry Thanksgiving_Recipes Turkey_Recipes UkranianRecipes Use_Up_Those_Leftovers Valentine_Recipes VEGETABLES VEGETARIAN

Buttermilk Pancakes with Orange Syrup




Source of Recipe


wiccadwoman


List of Ingredients




2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
2 cups buttermilk, plus more for thinning
1 large egg, beaten
1 tablespoon vegetable oil, plus about 1/4 cup for the pan
4 ounces (1 stick) unsalted butter, cut into teaspoons
Orange Syrup, recipe follows
Powdered sugar

Recipe



Into a large bowl, sift together the flour, baking powder, sugar, and salt. Add the buttermilk, the egg, and 1 tablespoon of oil, and stir just until blended, being careful not to over mix. (Lumps are okay.) Let the batter stand, covered, in the refrigerator, for at least 1 hour, and up to 8 hours. If necessary, thin with extra buttermilk after resting.
Preheat a large, heavy skillet or griddle over medium-high heat. Add enough oil to lightly grease and leave a film on the bottom of the pan.

Working in batches, ladle the batter about 1/2 cup at a time into the pan. Cook until golden brown and bubbles start to form on the top, about 2 minutes per side. Transfer to a platter and cover to keep warm.

To serve, divide the pancakes into stacks among 4 plates. Pour syrup over each stack and sprinkle with powdered sugar and pass the butter at the table. Serve immediately.


Orange Syrup and Raspberries:
3 cups fresh orange juice
1/2 cup granulated sugar
1 tablespoon grated orange peel
2 tablespoons unsalted butter
1/2 teaspoon almond extract
1 cup fresh raspberries and blueberries, well rinsed and dried

Combine the juice, sugar, and orange peel in a medium saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to a low boil and cook to a thick syrup, and reduced by half, about 15 minutes. Add the butter and almond extract and whisk to combine. Add berries and remove from the heat. Let cool slightly before serving with pancakes.