It’s been a citrus kind of winter for me.
That’s why I decided to make these fluffy Orange Buttermilk Pancakes with Fresh Citrus Syrup. Remember my Orange Olive Oil Cake? That was a delicious revelation, not only for the wonderful twist of olive oil in it, but because of the fresh orange flavor. I realized then that I don’t bake a lot of orange flavored recipes. I don’t purposely avoid them, but I always seem to be working with other fruits.
For instance, when was the last time you had orange pancakes? I don’t think I’ve ever had them. Lemon? Check! Banana? Check! Strawberry or blueberry? Check and check! There are many more, but never orange. I had just bought a large bag of oranges and decided I was going to try to develop a pancake recipe with them.
It only took one try to nail this wonderful new pancake recipe. (I love it when that happens.) They are perfectly tender, moist and fluffy with hints of orange from freshly squeezed juice and zest. Since I love lemon pancakes, this was a no brainer; I knew I would love them as well.
Everything wasn’t perfect though. You know I’m not a “douse my pancakes with tons of syrup” girl. But I actually do love syrup and adored every last drop of an amazing bottle of maple syrup we bought in Vermont. But I don’t want tons of syrup to cover up the taste of a good pancake. I’ll dip my pancakes in syrup, because I prefer hints of extra flavor, like the Lemon Curd Whipped Cream that went with my Gingerbread Pancakes or the Maple Cinnamon Spiced Yogurt that topped my Pumpkin Waffles.
I was going to make a citrus butter to go along with the pancakes, but there were lots of things going on that were distracting me that day and I used powdered sugar to sweeten it (not sure what I was thinking. Actually, I wasn’t thinking; I was just throwing a bunch of things in a bowl) The orange flavor was good, but it was gritty and too sweet. Ugh! I scraped it all into a bowl, covered it and put in the refrigerator to be used for something else.
Then, admitting that I would never use it for anything else, I brought it back out and decided I might as well try to turn it into something useful. What’s the worst that could happen? So, I scraped it out of the bowl and into a sauce pan, put it on the stove, added more orange juice, then squeezed in some lime juice and added a bit of salt to help balance the sweetness and guess what? After a bit of cooking, I ended up with some delicious citrus syrup! It’s almost like an orange marmalade syrup. And while I wouldn’t necessarily make syrup this way had I planned it, I was quite excited with the results. The cornstarch in the powdered sugar actually helped thicken the syrup.
And look! It’s really pretty syrup too! The color is just amazing and the taste punctuated the orange flavor in the pancakes perfectly. Win, win! I’m logging this in as my second orange recipe I’m loving this year and I know it won’t be the last!
Outside the snow’s been falling for the past 12 hours, the schools are closed, the science fair postponed to a day we now can’t attend :( The kids have already been out and back in and quite frankly are no longer terribly excited by winter. They didn’t even ask for hot chocolate when they came back in from playing in the snow today.
I’m quite ready for warmer weather and I’m wishing it to be with these fresh Orange Buttermilk Pancakes. I think it’s working, because the forecast says that next week is going to be beautiful! Alright, we still live in the north east, so it’s not going to be beach weather,
but at least it’s going to be sunny :)