Prep 10 mins
Cook 15 mins
These are especially flavourful and lovely with the warmed citrus-maple syrup. The perfect 'you're special' breakfast to make. The batter is thicker than your average pancake batter and lends itself to making shapes with the kids. :-)
- 1 1⁄4 cups pure maple syrup
- 1 teaspoon cornflour (corn starch)
- 2 blood oranges, peeled, segments separated and halved
- 1 extra-large egg
- 3⁄4 cup milk
- 1 blood orange, juice and zest of (1/3 cup juice)
- 3 tablespoons butter, melted
- 1 1⁄2 tablespoons liquid honey
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- To make citrus-maple syrup: In a small saucepan, whisk together maple syrup and cornflour (corn starch) and bring just to the boil. Turn off heat but allow to cook for one minute on hob to thicken. Remove from hob and stir in blood orange segments. Cover and set aside while making pancakes.
- To make pancakes: With a balloon whisk, whisk the egg for a minute until frothy. Add the milk, orange zest, 1/3 cup orange juice, melted butter and honey.
- Combine dry ingredients in a small bowl. Add the dry ingredients to the wet and whisk JUST until incorporated.
- Heat a skillet or griddle over medium heat until hot and skim a pat of butter across the surface. Pour 1/4 cup measures of the pancake batter into your skillet, ensuring the edges of one pancake don't spread out into the next one (in other words: keep your distance!).
- Griddle until bubbles form on the pancakes and just start to burst. At this point, carefully flip them over with a spatula to cook other side to golden-brown. Remove cooked pancakes to a platter and keep hot in oven while griddling remainder of batter.
- Serve pancakes with warm syrup.
Perfect name for these pancakes, they are fluffy and citrus scented! I love the floral flavor the blood oranges give to them. And the syrup really enhances that flavor. I did halve the syrup amount, but still used the 1 blood orange for the segments in it (we might have liked 2 even!). Other reviewers are right, the batter is thick, it should not be a problem cooking them though, if you stretch it out as you spoon it on to the griddle (or you could quickly and gently spread it right after you lay it on). The positives to the thick batter are 1) the fluffiness and 2) you can make snowpeople or other shapes easily with it! For us, this served 2 people. These pancakes are delicious and something you might expect to be served at an upscale B&B!
I loved these pancakes they were light, tender and fluffy, with a subtle flavouring. The sauce was just excellant; with a citrus flavour that was sweet and tangy, beautiful presentation, and lastly was a lovely colour. I added 1 extra cup of milk, as I found the batter thick to work with. Your use of the contest ingredients was wonderful. Good Luck in the contest.
These pancakes were pretty good. They were easy to make. However, I made me one pancake. When I went to make another one, the batter had discolored. It was weird. I didn't make another one because of it. I don't know what caused the discoloration. I made them a second time, but on another day, but that time I purt plastic wrap over the top of the bowl and put it in the refrigerator to let the flavors meld a little bit, and I wanted to see if the batter would discolor again, and it did. Other than that, these pancakes are good. The syrup has a good flavor that enhances the flavor of the pancakes. Good luck with the contest. I will probably make these again and just get used to the batter discoloring. Good luck in the contest.