Makes 7-8 medium pancakes
Ingredients: Tools:
1 c. flour (or whole wheat pastry flour) 2 medium mixing bowls
2 Tbsp. brown sugar measuring cups and spoons
1 tsp. baking powder fork
¼ tsp salt zester or fine grater
1 egg, beaten knife
1 ¼ c. buttermilk cutting board
2 Tbsp. butter, melted skillet or eberskievel pan
1 orange, its zest and juice metal spatula
1 c. berries of your choice, washed, patted dry serving bowl, plate, and spoon
100% maple syrup, room temperature vegetable oil pan spray
• In mixing bowl, combine the flour, brown sugar, baking powder, and salt. Stir with a fork. Add the
egg, buttermilk and butter to the orange juice and zest bowl. Stir again. Combine the two into one bowl and
stir just so that it is all moist. Then give it one more quick stir. Let it rest. Don’t forget to take out your
syrup.
• Preheat your skillet on medium heat. Wash your berries and cut the stems off if necessary. Pat them
dry with a paper towel. If they are large berries such as strawberries or blackberries, cut them into quarters
or halves. Place them in your small serving bowl.
• To make sure your pan is hot enough, pour a little of the pancake batter onto the hot skillet. If it starts
to bubble and sizzle a little it is ready, if it doesn’t then wait a couple more minutes. Spray some vegetable oil
onto the skillet. With a 1/3 measuring cup, pour your pancake batter onto your pan or scoop in with a
medium ice cream scoop.
• Try to fit 2 medium sized pancakes at a time. Flip them carefully when the bottoms of them are toasty
brown. Repeat with the next side. When they are cooked, place them onto your serving dish covered with a
clean kitchen towel to keep warm. Repeat the process with the rest of the batter- you may need to scrape the
sides with a rubber spatula.
• Serve them with a spoonful of berries, drizzled with maple syrup.
| Classic Buttermilk Pancakes with Orange Zest |
| www.chefamee.com |
| Chef Amee's Recipe of the Month February |
