I love pancakes. (Wow how original, Kate.) I’ve spent years trying all kinds of recipes with different toppings and flavours, but the best pancakes I’ve ever had were the ones my dad made when my sister and I were kids.
They were instant pancakes with mix poured out of a bag, and my dad would spoon the batter into shapes. A cat, Mickey Mouse, the YTV logo, a heart. He’d dance into our rooms early on school days, The Spice Girls echoing down the hallway, until our embarrassment (and secret amusement) pushed us out of bed. All we needed was butter and syrup. We’d finish eating and start the walk toward the bus stop as my dad (literally) blew an air horn into the sky as he shouted for us to have a great day.
I’ve always remembered that breakfast. My dad made me the morning person that I am; who enjoys early sunlight and a hot cup of coffee, who does their best reflecting at the kitchen window. This is what I think about when I make pancakes. What’s your best pancake memory?
(PS DAD YOU’D BETTER BE READING ALL MY BLOG POSTS OR I’M GOING TO SIGN YOU UP FOR ANOTHER FREE SAMPLE OF DEPENDS ADULT DIAPERS.)
Buttermilk pancakes are always especially fluffy and soft, and these are no exception. Orange zest makes anything taste fresh, and the toasted coconut butter adds a nice crispy texture to the pillowy pancakes.
Orange Buttermilk Pancakes with Toasted Coconut Butter
(Serves 2, 4-5 pancakes each)
For the Toasted Coconut Butter
- 3 tablespoons shredded coconut
- 4 tablespoons butter, softened
- zest of 1 orange
- 1 tablespoon sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 2 tablespoons butter, melted
- 1 tablespoon orange juice
Toasted Coconut Butter:
In a small pan on medium heat, arrange coconut in an even layer and cook until golden brown. Set aside.
Combine the orange zest and 1 tablespoon sugar until it is a pale orange. Set aside.
In a medium sized bowl sift together the flour, baking powder, baking soda and salt.
In a large bowl, whisk together the egg, buttermilk and melted butter. Add the flour and orange/sugar mixture and stir just until combined. Expect the batter to be lumpy and be sure not to over mix it!
Melt a dab of butter in a pan over medium heat. Pour in about 1/4 cup of batter for each pancake (I fit three into my pan at a time). Flip when bubbles cover the surface of the pancake, and cook another two minutes or until done.
Serve with coconut butter and maple syrup.
Recipe from Lemon and Mocha