Baked Occasionally September – Orange Pancakes with Honey Butter

DSC_1636 Orange Pancake

Can you believe it’s already September? I can’t. While most of you are probably BBQ-ing and hanging by the pool, let me take a minute to talk about the last thing on your mind … pancakes!

My first thought was “Orange pancakes?” I mean, lemon, sure. Banana, of course. But orange? Never really thought about it, I guess. Shannon and I resolved not to tinker and forged ahead with the recipe.

So, when I gathered it all together to get started, I didn’t really know what to expect. Well, one sore arm and a lot of pancakes later, I can say I was a bit underwhelmed, to be honest. The original recipe yielded a batter that was much too thick to use for pancakes, not even remotely pourable and too thick to even spread.

I did, however, attempt to cook them anyway and ended up with a dense, dry pancake that was less than appetizing.

pancakes thick

Gross, right? No thank you.

So, I added some extra buttermilk and orange juice to thin out the batter and make it more pourable, and then we were on our way! The pancakes (once corrected) had a great texture, light and fluffy and perfectly tender! However, they didn’t have much flavor, especially considering the copious amounts of orange juice and zest I knew were in the batter.

orange pancake gif

Topped with honey butter and maple syrup, however, the notes were somewhat floral with a hint of orange, but not nearly the ‘slap you in the face’ flavor I expected. Though I wouldn’t eat them on their own, once I topped them with syrup and butter it was hard to stop eating them.

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What I liked:

  • The texture, once corrected, was great! I love fluffy pancakes and these babies fit the bill just right!
  • Honey butter perfectly complemented the pancakes and, along with the maple syrup, brought out the orange notes.

What I didn’t:

  • The original recipe didn’t have nearly enough liquid in the batter, so I had to add extra orange juice and buttermilk to thin out the batter. I have not seen other complaints about this, though, so maybe I just had some weird blond moment…
  • Despite ALL of the orange zest and juice in this recipe, the orange flavor wasn’t as strong as I expected. I expected a brighter flavor, although maybe it was muted by additional buttermilk.

DSC_1655 orange pancake

orange pancakes with honey butter

Ingredients

    For the Honey Butter
  • 8 ounces (225 g) unsalted European-style (cultured) butter, softened
  • 3 tablespoons clover honey
  • For the Orange Pancakes
  • 2 cups (255 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (240 ml) orange juice, freshly squeezed
  • 1 cup (230 g) plain full-fat Greek yogurt, strained
  • ½ cup (120 ml) buttermilk, well-shaken
  • 4 ounces (1 stick/115 g) unsalted butter, melted and cooled
  • 2 large eggs
  • 2 tablespoons (25 g) granulated sugar
  • 3 Tablespoons orange zest (from 2 oranges)
  • For making and serving the pancakes
  • 2 Tablespoons unsalted butter, melted and cooled
  • Maple syrup, preferably warmed
  • Honey butter (recipe above)

Instructions

    Make the Honey Butter
  1. If your butter is very soft, you can just place it in a bowl with the honey and stir with a spatula until completely combined. Transfer to a small bowl and cover with plastic wrap. Set aside or place in refrigerator for up to 1 week. (Hint: also great on dinner rolls, corn bread, toast, or anything else you might butter).
  2. If the butter is still somewhat firm, cut into cubes and place into the bowl of a stand mixer fitted with the paddle attachment. Beat the butter and honey on medium speed until smooth and creamy, about 4 minutes. Scrape the honey butter into a ramekin to use immediately with the pancakes.
  3. Make the Orange Pancakes
  4. If you want to make a lot of pancakes and keep them warm, preheat the oven to 200°F (90°C). Otherwise, you can skip this step.
  5. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
  6. In a separate bowl, whisk together the orange juice, yogurt, buttermilk, 4 ounces (115 g) of the butter, the eggs, sugar, and orange zest.
  7. Make a well in the dry ingredients, pour the wet ingredients into the well, stirring just until combined.
  8. If the batter is too thick, add additional orange juice until slightly thinned and pourable.
  9. Cook the pancakes
  10. Heat a large skillet or griddle over medium heat until water splashed on it bubbles and dances, but doesn't immediately evaporate.
  11. Brush the pan with some of the remaining 2 tablespoons of melted butter and pour 1?3 cup batter to the pan per pancake (you can use more or less, depending on what size of pancake you are looking for).
  12. Cook pancakes until bubbles form on the tops and the bottoms are browned.
  13. Flip and continue cooking them until they are completely browned on both sides, another minute or so.
  14. You don't have to butter each time, but you can if you like (I don't). Otherwise, continue buttering the pan and making pancakes until all the batter is used, transferring cooked pancakes to the oven to keep warm, if desired.
  15. Serve immediately as the pancakes are made, or keep them in the oven on a baking pan or heatproof plate just until you’ve cooked them all (don’t leave them in the oven longer).
  16. Serve with maple syrup and honey butter.

Notes

* The liquid as stated in this recipe was not enough for my batter, feel free to add extra liquid, a tablespoon or two at a time, until the batter becomes pourable. Be careful not to over-mix.

* I felt they could also use a bit more orange zest, but maybe my oranges just weren't super orange-y. Feel free to cook a mini 'test' pancake and see how the flavor is before continuing.

http://wee-eats.com/2016/09/05/baked-occasionally-september-orange-pancakes-with-honey-butter/

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[ Check out Shannon’s post HERE ]

Sunday Brunch: German Pancake

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What’s better than a nice puffy pancake on a cold Sunday morning?

Nothing. That’s what.

I don’t remember exactly how the dutch pancake was introduced to our family, but I remember that I was young, and it involved a lot of melted butter, powdered sugar, and a 9×13 cake pan full of delicious.The huge, browned air bubbles were the best part.  The family would grab at it from around the table and despite the huge breakfast dish served before us (did I mention mom made it in a 9-BY-13 pan!?), there was never once a single bit left over.

Not even a bite.

Back then mom called it a “German” pancake, but since then I’ve also heard it called a “dutch baby” or “dutch pancake” as well.  I’m not sure which is correct.  I suppose you can call it whatever you like, after all, “A rose by any other name…” right?

Something like that.

I’ve made mine a bit fancier than mom’s by cooking and serving it in a pretty skillet and sprinkling it with fresh berries.  I’d love to say that it’s my favorite skillet because it cooks the best, or has some sort of magical powers of deliciousness, but really it’s just because it’s purple (what more reason do I need?)

Oh, and I give it a nice, healthy drizzle of my favorite top-secret 2-minute-berry-syrup… which will no longer be a secret by the end of this post (Lucky you).

I usually give it a dusting of powdered sugar too, but I had already made enough of a mess that morning and I didn’t want to tempt fate by carting out the powdered sugar.

sugar

Yes, that is my entire container of sugar that exploded onto the floor, in hopes of attracting every bug within a 10-mile radius.  Yes, I was annoyed.  Usually this would be the part where I would decide it “wasn’t meant to be” and call it a day.

But I didn’t.  I trudged on.

Only to be defeated yet again when I put the pancake in the oven and thought, “Hm, that’s not really poofing much…”

And then I realized I forgot the milk, which is basically half of the batter.  HALF OF THE BATTER!  The batter that is basically only 3 ingredients, and I forgot one.

Clearly, I was having one of “those” days.  How do I mess up the easiest recipe known to man?  Who knows, but after I cleaned up my sugary mess, threw my disgrace of a “pancake” into the disposal, and debated giving up on life a second time… I went full speed ahead for round two… and succeeded.

The “pancake” itself is rather neutral in flavor, I sweetened it just a bit with a dash of vanilla and a bit of sugar, but you can add whatever you like.  Though I serve mine with berries, mom always served it with  a stick-or-two “drizzle” of melted butter and powdered sugar.

No judgment.

This is the perfect recipe for your next breakfast or brunch, or a day when you have the house all to yourself and want to make something fast, then eat it just as quickly and pretend it never existed, leaving only a blog post as evidence.

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Did I mention I made this on a day when the only person in the house to eat it was me, myself, and I?

Oops…

To be fair, I think I earned it after all that work.

German Pancake

[ Printable Recipe ]

For the Pancake:

  • 2 Tablespoon butter
  • 3 eggs
  • ⅔ cups flour
  • ⅔ cups milk
  • 1 Tablespoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla

2-minute Berry Syrup:

  • 1 cup berries, fresh or frozen
  • 2 Tablespoons powdered sugar
  • 1 Tablespoon water
  • splash of lemon juice

For the pancake:

1. Put two tablespoons of butter in an oven-proof skillet and put it in the oven while it preheats to 400 degrees F

2. Put eggs in a blender and process on low until pale yellow in color. Add remaining ingredients and mix until smooth.

3. Carefully pour the batter into the hot pan and return to the oven.  Bake for 20 minutes at 400 degrees, then reduce the heat to 350 and continue baking another 10 minutes or until golden brown and puffed.

For the “syrup”

1. Measure one cup of berries into a two-cup measuring cup or a bowl and toss with the powdered sugar.  If using fresh berries add about a tablespoon of water.

2. Microwave on high for 1 to 2 minutes until the berries are popped and the liquid has leaked out.  (Keep an eye on it to make sure it doesn’t bubble over the container).  Stir and allow to cool slightly before using.

* To make in a 9-x-13 pan, double the recipe

banana pancakes

banana pancakes

Look at those luscious, warm pancakes… calling your name. So unassuming, covered in warm maple syrup. Look how light and fluffy they look. But these warm, fluffy, luscious, delicious pancakes have secrets.

Deep, dark secrets. The kind of secrets you would only tell your best friend. Maybe not even them. The kind of secrets you keep hidden from your future pancake-eaters while they sit in the other room patiently awaiting their breakfast. Smelling the sweet pancakes as they cook, none the wiser that these pancakes … well, they’ve got a dark side.

It’s not just the over-ripe bananas that add a softness to the texture and a layer of sweetness. Not just the cinnamon that will immediately warm even the coldest of hearts… it’s… well, I’m ashamed to say it. I’ll just tell you. Are you ready? Shh, don’t tell anyone

It’s pancake mix.

Try not to judge these for their pancake mix, but for their infinite adaptability and ease of preparation. I often add crumbled, cooked bacon (for BF), but we didn’t have any around the house due to my lack of control around my new turkey bacon… anyway…

So yes, I’m using pancake mix, but when it’s early in the morning and you want something a little bit different and you’re not motivated enough to make anything from scratch, or even change out of your pajamas… you’ll thank me. You really will. I promise.

Banana Pancakes

[ Printable Recipe ]

  • Pancake mix, prepared to directions
  • 2 ripe bananas, mashed
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch of ground nutmeg (maybe like 1/8 tsp?)
  • Sliced bananas, for serving
  • Warm maple syrup, for serving

1. Mix cinnamon and nutmeg with dry pancake mix. Mix vanilla with wet ingrdients. Gently add wet ingredients to dry.

2. Mash bananas and gently fold into batter.

3. Cook according to directions (I heat the pan until a drop of water will dance around the pan before it evaporates), flip pancakes when bubbles start to pop on the surface, and keep cooked pancakes warm in a 170 degree oven.

4. Serve with sliced bananas and warm maple syrup. Feel happy inside.