Buttermilk Pancakes


The convenience of pancake mixes is undeniable, but it's so easy to create your own! If pancakes are popular in your home, you might want to make large batches of the dry mix (flour, salt, baking soda, and cinnamon) to have on hand. Simply scoop out 2 cups of the mix and add to the liquid ingredients as listed below whenever you want to serve homemade pancakes to your family.


2 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 large eggs
1 cup buttermilk
2 tablespoons canola oil (plus extra for griddle)
  grated rind of 2 oranges
1/4 cup fresh orange juice


Place the flour, salt, baking soda, and cinnamon in a medium-size bowl and whisk to combine.

In another small bowl whisk together the eggs, buttermilk, oil, orange zest, and juice.

Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just combined. Don't overbeat the batter or the pancakes will be tough. If the batter is too thick, thin with a tablespoon or two of buttermilk or orange juice.

Heat a flat griddle or large skillet (preferably nonstick) over medium heat and brush lightly with oil. Using a ladle or ice cream scoop, pour 3 or 4 pancakes onto the griddle. Cook until small holes begin to appear in the pancakes, then carefully flip them with a wide spatula and cook another 2 minutes or until golden brown.

Serve hot with butter and warm maple syrup.


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