There’s few things that feel more like Saturday morning than pancakes. I’ve tried many different recipes and so far, I like this one the most. And, like many of my other recipes, I kind of came about it on accident. We just moved to Albuquerque and are between homes. So we don’t have our things and a very limited pantry. I ran out of flour and used a clementine in place of an orange and found that I like this result much more. And so… here’s what I did. For the first time, my kids asked for more pancakes when I made it this way. Normally, they aren’t too fond of pancakes so this one must be a winner!
1 1/3 cup milk
juice of 1 clementine or 1/2 orange (or 1 Tbsp vinegar)
1/2 tsp salt
2 Tbsp sugar
1/2 tsp baking soda
2 tsp baking powder
1 2/3 cup flour (optional: 1 cup AP flour, 2/3 cup almond flour)
3 Tbsp butter melted
1 tsp vanilla (optional)
Pour milk into your mixing bowl for the batter. Cut and squeeze orange into the milk to allow the acid to thicken (as if you’re making buttermilk) and set aside.
Melt your butter and whisk in sugar.
Combine your dry ingredients and make sure it’s evenly distributed then set aside.
Whisk egg into the butter mix. When fully incorporated, pour milk into the egg mix. Add vanilla (optional)
Add 1/2 cup of the dry mix into the batter and whisk until incorporated. Pour in the rest of the dry mix and fold into the batter. By folding in the flour mix, it prevents over mixing and ensures a soft and tender texture as a pancake should have. The batter should be lumpy but break up large flour lumps. Large ones may create flour pockets in your pancake and that’s just not good.
Cook on a warm skillet over medium to medium low heat. Flip once the edges are firm and there are bubbles in the top of the pancake. I’ve found that if you pour directly on a warm skillet, you don’t need the use of oil or butter for the pan. Enjoy!