monday {menu}

 

via Rhubarbians

Cinnamon Orange Pancakes

Ingredients

• 1 cup Bob's Red Mill organic unbleached all purpose white flour
• ½ teaspoon ground cinnamon
• 1 dash salt
• 1 large egg
• 1 cup low fat buttermilk
• ½ teaspoon pure vanilla extract
• 1 tsp, packed orange zest, about 1 medium orange
• 1 teaspoon baking soda
• 4-6 tablespoon butter
• Maple syrup (for serving)

Instructions

1. Whisk together the flour, cinnamon, and salt in a small bowl. Set aside.

2. Beat the egg in a large mixing bowl. Whisk in the buttermilk, vanilla, and orange zest. Gradually whisk in the flour mixture until well combined. Whisk in the baking soda.*

3. Melt 2 tablespoon of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4" diameter pancake. Continue until you can't fit any more pancakes in your pan. Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip. Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.

4. Continue to cook the pancakes until the batter is gone, adding 2 tablespoon butter to your pan between each batch.

   
   

   Serve immediately with warm maple syrup. Enjoy!