INGREDIENTS

  • 1 cup maple syrup
  • Grated zest of 1 large orange
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 5 tablespoons melted unsalted butter
  • 1 teaspoon vanilla extract
  • Softened unsalted butter, for serving (optional)

DIRECTIONS

  1. Preheat the oven to 200°F.
  2. Warm the maple syrup in a small saucepan over medium heat until hot. Remove from the heat and stir in the orange zest. Keep warm.
  3. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir the buttermilk mixture into the flour mixture until just blended.
  4. Heat a large nonstick griddle over medium heat. For each pancake, pour a scant 1/4 cup of batter onto the griddle. Cook until the tops are covered with small bubbles and the edges seem set, about 3 minutes. Turn and cook until golden on the bottom, about 2 minutes longer. Transfer pancakes to a large baking sheet and keep warm in the oven. Repeat with remaining batter.
  5. To serve, divide pancakes among 4 plates and top each with butter if desired and 1/4 cup maple syrup.
    • Yield: 16 pancakes (4 Servings)
    • Cuisine: : American
    • Course: Breakfast