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Sunday, January 11, 2009

Breakfast for Two: Tangerine Buttermilk Pancakes

Every kitchen goddess has an Achilles heel. As a still-aspiring kitchen goddess I have several. But nothing irks me so completely as my inability to make a fine pancake. I mean really...pancakes? This is like frontier American food. Toothless cowhands with iron skillets were whipping up these delights on the open range. Yet they defy me. So it is probably a good thing that my husband is absolutely amazing at making all things brunch, including pancakes.

We try not to indulge all the time, but every once in a while there is nothing so wonderful and romantic as taking the time to make brunch for two. He'll fire up the espresso machine, dust off his barrista skills, and make us cappuccinos. While I sit at our island gleefully sipping my cappuccino, I watch with wonder as he transforms a handful of seemingly simple ingredients into glorious golden steamy-warm pancakes.

Perhaps it is the power to evoke loving childhood memories, or perhaps it is something in the culinary nature of the pancake itself, but warm pancakes on my plate, dancing around with melting butter and rich natural syrup is my idea of a perfect morning.

We've tinkered this recipe a bit to serve two, because so many recipes make far too many pancakes for two people to eat. We've also added a bit of tangerine zest to give them a bright taste that I find works perfectly with the richness of traditional butter and syrup accompaniment. To jazz this even further, serve it with some tangy delicious marionberry syrup.

Tangerine Buttermilk Pancakes

Adapted from Food Network.

1 cup unbleached all-purpose flour
1/8 cup sugar
1 1/8 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cups buttermilk
1/8 cup melted unsalted butter, plus some for frying
zest from 1/3 a tangerine

Serving suggestions: cinnamon infused maple syrup or all-natural marion berry syrup.

Warm a skillet over medium heat.

Sift dry ingredients together. In a separate bowl, whisk together egg, buttermilk and melted butter. Combine wet and dry ingredients into a somewhat lumpy batter. Do not overmix.

Add some butter to the skillet and pour out 1/3 cup servings of batter. Watch the heat closely to avoid burning. If they appear to be cooking too quickly, reduce heat to ensure that the center cooks through without burning the outsides.


Brenton said...

The zest in the pancakes sounds great. Also, I just had marionberry syrup for the first time, with crepes. They must be an American thing, because I hadn't heard of marionberries until I unwrapped the syrup on Christmas morning (thanks, Em!).

Sara said...

I love the idea of tangerine pancakes, it sounds so unique!

Eileen said...

These look fantastic!

Anonymous said...

Yet another use of the season's abundant citrus. Delish!

Caitlin said...

I love pancakes with a twist!

They would be yummy with some whipped cream/creme fraiche and a glass of prosecco...mmmm...


Caitlin aka The Alchemist Chef

Maris said...

LOL I have the hardest time making pancakes also! I am fine until the part when I have to flip them.

Paula Maack said...

Wow! These look fantastic!!!
Gorgeous photos!!

On a similar note, I just blogged about Cottage Cheese Pancakes with Orange Honey Butter, where I used orange zest in the pancakes, should you be interested.


~ Paula

Sarah said...

So yummy! I served these with tangerine syrup (equal parts maple syrup and fresh squeezed tangerine juice), tangerine sections, and cinnamon whipped cream. Loved it!

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