Orange Pancakes with Berry Compote

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 Now…. This is a more mature pancake recipe. It’s light, fresh, and fruity. The berries react luminously with the…refreshing citrus… It is best paired with a sparkling apple juice,.. Has….many levels of culinary delight….

I need audio to go with my recipes because I’m really afraid that you can’t hear my sarcastic drawl. Can you? Do I look like a culinary expert? I’m not. I am an eating expert though. If I earned a dollar for every time I ate for fun I’d have a lot of loonies. 

These pancakes are delicate, spongey and not cake-y, which make a better stack (in my opinion). Thick pancakes are great but eating a stack of those will send you into a flapjack coma. I did that when I was like ten at a sleepover because my friend’s hospitable mom kept asking me if I’d like seconds, and I kept saying yes, until I’d eaten ten pancakes. I’m really proud of that. I love telling that story. TEN years old. Can you imagine!??? Amazing.

Ingredients:

For the batter:

  • 1 cup sour cream
  • 7 tbsp all-purpose flour 
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 orange

For the compote:

  • 1 cup berries, fresh or frozen
  • 2 tbsp honey
  • 1 tsp vanilla extract

IMG_0895 The (adapted) recipe I use is from Ree Drummond’s Pioneer Woman cookbook, called “Edna Mae’s Sour Cream Pancakes”. The Pioneer Woman Cooks was the first food blog I’d ever read. 


IMG_0896Here’s a snap of me brewing my morning espresso!!!! I got this De Longhi espresso machine on sale for $40 at Target. I love a good deal (the more you know).
IMG_0919 In a small pot on medium-low heat, cook the berries until soft. 

IMG_0914 Add 2 tbsp honey (more or less to your taste) and 1 tsp vanilla. Turn off heat.IMG_0902Using a zester (pictured above) or the fine side of a cheese grater, zest the entire orange. Slice in half and set aside.
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 In a medium-sized bowl, measure out the sour cream.

IMG_0898 Add the flour, sugar, baking soda and salt. Mix gently until almost combined.

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In a separate bowl (or measuring cup), beat the eggs. Add the vanilla.

IMG_0906Pour egg mixture into the sour cream. Add orange zest. 

 IMG_0908IMG_0910Using one half of the orange, squeeze approximately 1-2 tbsp of orange juice into the batter. I didn’t really measure this part, I just went to town. If you feel better about it, you can juice the orange into a cup and use a measuring spoon. Mix until just combined (this means you stop mixing when everything is combined or I’ll fall through your ceiling and hit you in the eye). 

IMG_0916Preheat your frying pan to medium-low heat. Melt some butter in the pan and pour in about 1/3 cup batter per pancake. Cook until bubbles start to form on the pancake, and the edges are firm enough to flip (if they’re not firm, the cake is just going to fold in on itself). Flip over and cook for one more minute. 
IMG_0923Serve with butter, berry compote and some freshly squeezed OJ. 

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Ingredients:

For the batter:

  • 1 cup sour cream
  • 7 tbsp all-purpose flour 
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 orange

For the compote:

  • 1 cup berries, fresh or frozen
  • 2 tbsp honey
  • 1 tsp vanilla extract

Method:

Using a zester or the fine side of a cheese grater, zest the entire orange, then slice in half. Set aside.

In a small pot on medium low heat, cook the berries until they are soft. Add the honey (more or less, to your taste) and vanilla. Turn off heat.

In a medium sized bowl, measure out the sour cream. Add the flour, sugar, baking soda and salt. Mix together very gently.

In a separate bowl, beat the eggs, then add in the vanilla extract. Pour the egg mixture into the sour cream, and add the orange zest. Using one half of the orange, squeeze approximately one tbsp of juice into the batter. (I just squeezed ‘er in there). Stir just to combine (this means you stop mixing when everything is combined or I’ll fall through your ceiling and hit you in the eye). 

Heat your frying pan to medium low. Melt some butter in there, then pour in about 1/3 cup batter per pancake. Wait until many bubbles start to form and edges are firming, then flip. (You’ll know if the edges aren’t firm because when you put the spatula to the pancake, it will fold or melt and you’ll be sorry). These pancakes will feel soft, light and spongey. 

Serve with butter, berry compote and the leftover shot of OJ. 

GUTE BYE

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