by Caitlin Saniga
Lemon and blueberry is a timeless combination, but on a recent trip home to see the family, Mom had blueberries and plenty of oranges instead. I like that oranges are naturally much sweeter than lemons, and I didn't have to use as much white sugar as a lemon syrup requires.
- 2 tablespoons butter
- 1/2 cup fresh squeezed orange juice, from two oranges
- 1/3 cup sugar
- 1 cup water
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cup milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 1 tablespoon orange zest (from 1 big orange
- 1 cup fresh blueberries
Go ahead and flip the pancake when bubbles like this rise to to the top and begin to pop.
Melt the butter in a small saucepan over low heat. Add the orange juice, sugar and water, and cook, stirring occasionally until the mixture has thickened into a light syrup. Remove from heat, and transfer to a serving pitcher.
To make the pancakes, mix the dry ingredients in a medium bowl. In a separate mixing bowl,
Notice that none of the blueberries show through on the underside. Letting the pancake cook for about 10 seconds before adding the blueberries (instead of mixing the blueberries in with the batter) allows you to place the berries where you want them and keeps them from bursting and sticking to the pan.
combine the wet ingredients and the orange zest. Combine the wet and dry ingredients and stir until just incorporated.
Place a skillet or pan over medium-low heat. Grease the pan with butter or canola oil. Pour about 1/4 cup of the batter into a puddle on the hot pan. Wait about 10 seconds before adding a sprinkling of blueberries onto the batter. Cook until bubbles rise to the pancake’s surface and pop.
Mom and I woke up before everyone else did, and we debated whether to wake the others after we had our first bites. Delicious!
Use a spatula to flip the pancake.
Cook for another 30 seconds or so, using a spatula to pull up the underside to check for doneness. Transfer the pancake to a warm plate. Repeat this process until all of the batter is used.
Serve the pancakes warm with the syrup.
Makes about 8 5-inch pancakes.
In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.
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