Orange Nutty Pancakes with Orange Syrup
These pancakes have become somewhat of a tradition in my family. My mom first clipped the recipe out of the News and Observer several years ago, although I’m not sure what their original source was. We usually have a couple of boxes of oranges in the winter time, so this recipe is perfect for using some of them up! This year, I think my brother and I both requested them, so we had them twice — for breakfast on Christmas morning, and while staying in my grandparents’ house in Blowing Rock, NC for New Year’s. (And I’m just sharing them now … when citrus season is starting to wrap up … I know, it’s criminal!)
They come together pretty fast, but they do require a lot of juice, so it helps to have a good juicer so your arm doesn’t get too tired. As you can see, we usually serve them up with some freshly fried bacon, but they’re good on their own too. Just don’t try to substitute regular maple syrup — making the orange syrup is key!
Isn’t my grandmother Pat’s buttercup china beautiful?
Orange Nutty Pancakes
1 c flour
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/4 t salt
1 egg, beaten
1 c orange juice (preferably fresh squeezed)
2 T vegetable oil
1/4 c pecans or walnuts, chopped
1 recipe orange syrup, below
In a medium bowl, stir together dry ingredients — flour through salt. In another bowl, combine the juice, egg, and oil. Add to dry ingredients, and stir until combined, but slightly lumpy. Stir in chopped nuts.
Cook pancakes on a hot, lightly greased skillet or griddle, until golden brown on both sides. Serve warm, with orange syrup.
Orange Syrup
1/4 c sugar
1 T cornstarch
1/4 t grated orange peel
3/4 c orange juice (preferably fresh squeezed)
2 t margarine or butter
In a small saucepan, combine sugar, cornstarch, and orange peel. Stir in orange juice and cook over medium heat until thickened, about 5 minutes or sometimes a little longer. Remover from heat and stir in butter or margarine. Serve warm over pancakes.
