Recipe by evelyn/athens
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
Directions See How It's Made
- 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.