*The right pan temperature is critical for good pancakes. Too hot and the outsides will overcook before the insides finish. Too low and the pancake will dry out and become tough. Many recipes call for a temperature of 375, but my pancakes would burn on my griddle at that temperature. When I have a very thick batter, I reduce my heat even lower than 340. This particular batter is pretty standard (not too thick or thin,) so if you've figured out a good temperature for your everyday pancakes, it should work here as well.
*The syrup yields about 3/4 cup which was plenty for us, but we don't use alot. If you're a heavy syrup user, then I would definitely double it.
*I only used the zest from half the orange because I only needed one orange before I ended up making syrup instead of butter. If you want extra orange flavor, you could add in the full zest of an orange for the pancakes and then the full zest of the other orange for the syrup, if you prefer.
*The salt in the syrup may seem strange, but without it, you don't get as round a flavor. It will just taste sweet. You won't lose sweetness, but the salt will definitely bring out the flavor. Start with a bit of salt and add more to taste.
*Store leftover syrup in the refrigerator. It will solidify because of the butter. Reheat for a few seconds in the microwave to bring back to syrup consistency.
*Store pancakes, covered, in the refrigerator up to 3 days or you can separate layers with wax paper and freeze in freezer bags. Either way, they will reheat nicely in the microwave.
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