Cinnamon orange pancakes

• Vegetarian

• Produce

  • 1 tsp Orange, packed zest

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Bob's red mill all purpose white flour, Organic Unbleached
  • 1/2 tsp Cinnamon, ground
  • 1 dash Salt
  • 1/2 tsp Vanilla extract, pure

• Dairy

  • 4 tbsp Butter
  • 1 cup Buttermilk, low-fat

Found on rhubarbarians.com

Description

Directions

• Whisk together the flour, cinnamon, and salt in a small bowl. Set aside.
• Beat the egg in a large mixing bowl. Whisk in the buttermilk, vanilla, and orange zest. Gradually whisk in the flour mixture until well combined. Whisk in the baking soda.*
• Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4 diameter pancake. Continue until you cant fit any more pancakes in your pan. Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip. Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.
• Continue to cook the pancakes until the batter is gone, adding 2 Tbsp butter to your pan between each batch.Serve immediately with warm maple syrup.Enjoy!