On a beautiful lazy Saturday morning, Ean and I decided to make pancakes with a hint of blood orange. We tested out just how much blood orange to put in and came up with the perfect amount for the pancakes to still be light and fluffy. The subtle floral hint combined with quality maple syrup made these pancakes the best I had ever had.
Blood Orange Pancakes
Makes 8 pancakes
1 tbsp. of lemon juice from 1 lemon
1 cup of milk
1 cup of blood orange juice (if you use normal oranges use 1.5 cups milk and 0.5 cups OJ)
2 cups of all-purpose flour (10 ounces)
2 tbsp. of granulated sugar
2 tsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp. of salt
1 large egg
3 tbsp. of unsalted butter, melted and cooled slightly
2 tbsp. of blood orange zest
Butter for the skillet
Whisk lemon juice and milk in medium bowl and set aside. Whisk flour, sugar, baking powder, baking soda and salt in another medium bowl to combine.
Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients bowl, pour in the milk mixture and add the blood orange zest. Whisk very gently to combine (there should still be a few lumps and streaks of flour).
Butter a skillet and heat over medium heat. Pour 1/4 cup of the batter and twist the skillet around to form a pancake. Cook for about 1 1/2 to 2 minutes, until bubbles start to appear. Flip the pancake with a spatula and cook on the other side for another 1 minute. Serve immediately and repeat the process with the remaining batter. Pour maple syrup on pancakes.
Pancakes will keep in the freezer for a month. Stack the pancakes on parchment paper and wrap the stack in aluminum foil.