Even me — a home chef that makes every possible thing from scratch — I’ll admit that I usually use pre-made, bagged pancake mixes when I flip some up for breakfast. Hey, the multi-grain and buckwheat mixes are often more cost effective than buying many different flours. However, these simple, white-bread pancakes from scratch are fluffy, just slightly crunchy at the edges and delicious with any maple syrup, jam or, as pictured here, fruit syrup. The minor amount of orange zest and juice actually reacts with the baking soda to add volume as well as a minor citrus flavor.
0 hours, 5 minutes
0 hours, 10 minutes
- 1 tablespoon sugar
- 1 teaspoon salt
- Zest of one orange
- 1 1/4 cup milk (soy also works)
- 1 teaspoon fresh-squeezed orange juice
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 1/2 cups all-purpose, unbleached flour
- 1 egg
- 2 Tablespoons melted butter
- Heat a griddle or frying pan over medium high heat, spray with cooking spray. Pour or scoop the batter onto the griddle, about 1/4 cup for each pancake, depending on desired size. Brown on both sides and serve hot.
- In a large bowl, sift together the dry ingredients. Make a well in the center and add the wet ingredients, mixing just until smooth. Allow to sit at least three minutes for bubbling to occur.
- A Local Dish original - by Kate