Father’s Day Pancakes….
It’s the day after Alex’s college graduation. We’re home. It’s Father’s Day. No kids around. What do I do? Pancakes? Serendipitously I just finished reading Joy The Baker Cookbook by Joy Wilson and she’s got some great looking recipes – including a couple of PANCAKE recipes. What a coincidence. So I dug out the blueberries that Alan brought home from the grocery store (organic of course) and whipped up some very delicious, special Father's Day pancakes and they were really good, if I do say so myself... . I made just a slight alteration in the recipe (I omitted the almond extract). Also, Joy Wilson thought that these pancakes were for Mothers of all sorts but I thought they would be a good choice for this Father/Husband and he thought so too. Here they are… .
Blueberry Orange Pancakes with Orange Maple Glaze
1 cup flour
1 Tbsp sugar
1 tsp baking power
½ tsp baking soda
½ tsp salt
1 large egg
¼ cup buttermilk (which you can make if you don’t have any – see below)
¼ cup fresh orange juice
2 tsp orange zest
½ to ¾ cup fresh blueberries (or frozen, thaw and drain)
3 to 4 Tbsp butter for griddle
1 ½ cup powdered sugar
3 Tbsp fresh orange juice
1 Tbsp maple syrup
Warm the oven to 200 degrees in order to keep pancakes warm while you make them all.
In a medium bowl whisk flour, sugar, baking powder, baking soda, and salt. In a small bowl whisk egg, buttermilk, orange juice and orange zest. Whisk the buttermilk mixture into the flour mixture until just barely combined. Do not over mix. Fold in the blueberries and let the batter rest for 5 minutes while the griddle heats over a medium heat and while you make the glaze.
Melt 1 Tbsp of butter in a heavy skillet or griddle. Spoon 2 Tablespoons batter into the hot pan and cook until golden brown on both sides, about 2 minutes per side. Add more butter to the pan, if necessary, as you go.
Platter the pretty little cakes as you go (oven proof platter) and keep warm in the oven until ready to serve. Throw some sliced oranges around the platter so it looks pretty and festive. Then serve immediately with the glaze on the side.
Glaze Directions: whisk all ingredients together… . simple as that.
Buttermilk in a pinch: 1 Tbsp of lemon juice or vinegar. Add 1 cup of any kind of milk, non-fat, low-fat, whole. Stir and let sit for a few minutes. Voila! Buttermilk.
*To print or email this recipe, please click on the print or email icon on the bottom left side of the page.