Pancakes. Let’s just think about pancakes for a moment.
Are you thinking?
Warm. Covered in syrup. A socially acceptable bedroom food. Three for three, baby.
Breakfast is, in my opinion, the most super awesome meal of the day. Often, I test new recipes out on 2.0 on Friday mornings. He’s sleepy after a long week on various job sites, and easy to manipulate. Pancakes and coffee mean I can ask him for just about anything, and he’d probably agree. This week I’m thinking about asking for a donkey.
These pancakes are lovely. Just enough citrus to give them a fresh kick. (Add more orange zest if you want a real punch.)
. . .
Orange Yogurt Pancakes – adapted slightly from an Anne Kent Taylor recipe – download
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup orange juice
- 1 teaspoon (or more to taste) orange zest
- 3/4 cup plain yogurt
- 1 egg
- 4 tablespoons butter, melted and cooled
In a medium bowl, stir together dry ingredients. In a another bowl, whisk together juice, orange zest, yogurt, egg, and butter. Stir into the flour mixture until just combined.
Heat a griddle or large skillet over medium heat. Brush pan with some butter or canola oil, and pour 1/4 cup measures of the batter into the skillet, allowing plenty of room for spreading. When pancakes bubble and are lightly browned, flip and continue cooking until cooked through and lightly browned on the second side. Brush pan with butter/oil before each batch. Serve warm with maple syrup.