Fluffy Orange Pancakes

 

Did you know that you deserve pancakes for breakfast every day? Because you do. And you deserve all your favorite flavors mixed into pancakes, plus all your favorite toppings. This should be your life. It really could be that easy.

Ok, so I’m dreaming for all of us. I know producing an exciting hot breakfast on a busy morning is likely to be completely out of the question. It totally is for me. But then there’s that snowy morning when I have all the need for comforting deliciousness and all the time I need to create it, and just the perfect person to share it with. That’s how these seasonally delicious orange-infused pancakes came to be on a Saturday morning.

This recipe came from an old (like 18 years old!) recipe clipping. (I’m an incurable hoarder.) I swapped out the lemon in the original recipe and made my pancakes with orange juice and zest. I also used some sour cream to increase their rich tanginess, and took out some of the butter. 

 

I kept the most important part of that old recipe: the puffy, beaten extra egg whites. They are the key to making a fluffy batch of griddle cakes with a bit of bounce and a souffle-like consistency. These pancakes do deflate as they stand, so are best eaten as soon as possible after getting them off the griddle. I recommend a pat of butter and real maple syrup for serving, but a fruity sauce would be good, too.

 

Pancakes or other delicious breakfasts that go beyond turning on a toaster or pouring some milk may be an unachievable dream most days of the week, but I think I’ll be happy to dream of these Fluffy Orange Pancakes until I get a chance to make them again.

Fluffy Orange Pancakes

Adapted from Better Homes and Gardens

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon fine salt

1 tablespoon granulated sugar

Finely grated zest of 1 orange

2 tablespoons unsated butter, melted and cooled

1 egg yolk

½ cup sour cream

½ cup freshly squeezed orange juice

3 egg whites

1. In a medium-size bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk together to combine well. Add the orange zest and whisk or stir in to distribute evenly. Set aside.

2. In another medium-size bowl, combine the melted butter, egg yolk, sour cream, and orange juice. Whisk together until smooth. Pour into the flour mixture. Stir together just until the dry ingredients are moistened.

3. In another medium-size bowl, beat the egg whites with an electric mixer until they are glossy and form stiff peaks. Spoon a small amount of the beaten whites into the batter mixture. Mix together somewhat briskly to lighten the thick batter. Gently fold in the rest of the egg whites, a little at a time, to make a light, fluffy batter.

4. Preheat an electric frying pan or griddle to 350 F, or heat a skillet over medium heat. Drop the batter in about ¼-cup scoops. Gently smooth out each pancake into a relatively round shape, but without deflating the batter. Each pancake will not spread out much, but should stay puffy as it cooks. Cook until golden brown. Flip each pancake and cook until the other side is golden brown. Keep the pancakes in a warm oven until ready to serve. These are best served just after they are made.

Makes about 10 4-inch pancakes.

Other recipes like this one: Barley Pancakes with Orange Juice and Vanilla, Orange Millet Waffles

One year ago: Carrot Snack Cake with Cream Cheese Frosting