Even though we’ve published our share of pancake recipes, there’s always a stone left unturned! Pairing fruit with pancakes is nothing new. We love adding berries to our pancakes when cooking… but have you thought about adding citrus to the batter?
When Helga published our original Best Homemade Pancakes recipe back in 2010, we never thought it was going to be such a popular recipe! Its one of our weekly top 5 recipes, every single week without missing a beat! What we love about this recipe is that it gives you fluffy (and not cakey) pancakes, and you can adjust the sweetness and the flavorings of the batter to your liking. Also, we got to make a special version of the Maple-Orange Syrup Helga posted in our original recipe. This time to keep the theme going, we added tangerine juice and zest, and skipped the butter. The end result is a citrus full-flavored pancake and syrup that will leave you wanting more.
We also got the chance to experiment with making pancakes in a griddle. At Kitty’s house, it’s a common pancake practice… for years. We think it goes back to her teenage years! They even have their old griddle to make pancakes, french toasts or fried eggs in batches. Helga, on the other hand, was used to making the pancakes in her small and trusty pan, and they came out perfectly round and evenly shaped every single time.
So, this time we chose a medium-sized griddle from Almacenes Siman (there are other ones that are slightly bigger), and we were able to make 6 pancakes at the time. Cutting the cooking process in half. When using a large griddle like we are, make sure you set it evenly over two stove-burners (front and back). Let it heat until the entire surface is hot. When its ready, either coat with cooking oil using a pastry brush or use cooking spray. We also got a couple of kitchen tools such as the silicone spatula pictured above, along with a slotted spoon, and ladle. And, the coolest thing, we got a small creamer and sugar set, but instead of the coffee creamer, we used it to serve our maple citrus syrup.
Helga & Kitty
A Foodies’ Kitchen Original Recipe
Yield: 6-9 Pancakes
1 cup all-purpose flour
¾ cup milk
2 tablespoons melted butter
2 tablespoons sugar
3 teaspoons baking powder
Pinch of salt
1 teaspoon vanilla extract
1 teaspoon tangerine zest
Ingredients, Citrus Maple Syrup:
½ cup maple syrup
⅛ cup tangerine juice
½ teaspoon tangerine zest
- In one bowl, mix flour, baking powder, salt and sugar.
- In a separate bowl, mix egg, milk, melted butter and vanilla extract.
- Make a hole in the middle of dry ingredients and pour wet ingredients into it.
- Whisk wet and dry ingredients until combined. Stir in the tangerine zest. Do not over mix the batter. It can have some lumps remaining.
- Set the batter aside to rest for 5 minutes before cooking.
- Heat the frying pan or griddle over the medium-high heat and brush it with few drops of oil or butter (you can use paper towel f you decide to use oil).
- When the frying pan is hot, pour about ¼ cup of the batter onto the frying pan
- Cook pancakes on one side for about 2-3 minutes or until golden brown.
- Flip pancakes using the spatula and cook again for about 1-2 minutes or until golden brown.
- Serve warm and with desired topping.
- For the Citrus Maple Syrup: In a small pot add the syrup, tangerine juice and zest. Bring to a slow simmer. Serve
Have you made this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!
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