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.