Classic Buttermilk Pancakes with Orange Infused Maple Syrup

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

Ingredients

 cup maple syrup
grated zest of 1 large orange
1 1/2 cup all-purpose flour
1/4 cup sugar
1 3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 3/4 cup buttermilk
2 large eggs
5 tbsp melted unsalted butter
1 tsp vanilla extract
softened unsalted butter for serving, optional

Directions

  1. Preheat the oven to 200 degrees F.
  2. Warm the maple syrup in a small saucepan over medium heat until hot. Remove from the heat and stir in the orange zest. Keep warm.
  3. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, stir together the buttermilk, eggs, and melted butter. Stir the buttermilk mixture into the flour mixture until just blended.
  4. Heat a Farberware Dishwasher Safe Nonstick 12-inch open shallow skillet over medium heat. For each pancake, pour a scant 1/4 cup of batter onto the griddle. Cook until the tops are covered with small bubbles and the edges seem set, about 3 minutes. Turn and cook until golden on the bottom, about 2 minutes longer. Transfer pancakes to a large baking sheet and keep warm in the oven. Repeat with remaining batter.
  5. To serve, divide pancakes among 4 plates and top each with butter if desired and 1/4 cup maple syrup.