Sometimes, you shouldn’t mess with a good thing.
We just got home from a week-long trip to Oregon, and I had a few things that were just this side of needing to hit the compost pile, so I went looking for a recipe. I wanted something delicious but easy — something that would fuel our unpacking and laundry efforts.
Usually, I try to make an adjustment to the recipe so that it’s mine, but in this case, I really didn’t see how that could be done, and went about making the pancakes as the recipe was written. So, other than adding the zest to the liquids first to cut down on stirring, and letting the batter sit for a few minutes to let the leaveners work, I didn’t add or subtract anything. And that’s a good thing.
I will say, also, that if you’ve never made pancakes on an electric griddle, do yourself a favor and try it. Borrow one if you have to. It’s pretty awesome.
Buttermilk Pancakes with Orange Zest
adapted from Creme de la Crumb
1 cup (110 g) all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons sugar
1 cup (240 mL) whole buttermilk
1 large egg, lightly beaten
1 teaspoon canola oil
Zest of one orange
Sift together the flour, salt, baking powder, baking soda, and sugar into a large bowl. In another bowl, stir together the buttermilk, egg, oil, and orange zest. Slowly whisk the wet ingredients into the dry, stopping when the mixture is just combined. Really. Set the whisk down and step away from the bowl. It’s OK if it looks lumpy.
Let the mixture sit for about 5 minutes while you heat the griddle. I used an electric one set to 375°F (190°C).
When the griddle is hot, ladle the batter onto it in scant 1/4 cup dollops, or whatever size you like your pancakes. Let them cook on one side for 4-5 minutes before turning. Look for the middle to bubble just a bit and for the edges to appear set. With a thin spatula, you can peel up the corner of a pancake and check to see that its golden-brown. Flip the pancakes carefully and let them cook another 2-4 minutes, or until golden-brown, depending on size.
Serve hot with warm maple syrup.