Friday, December 21, 2012

Orange Maple Pancakes

Wow! I am sorry to leave my blog on such a sad note with the day of silence. It kind of turned into a week of silence over here on my blog. This time of year seems to fly by so quickly that I often am an awful blogger and have to put some things on the back burner to just survive these past couple of weeks. I do have several amazing recipes though in my files from the past week that I will be sharing with you these next few days before Christmas. Many of you have probably abandoned ship since I have been m.i.a. for the past week, but feel free to check back and I promise I will share some more holiday favorite recipes and several of our favorite family traditions! I hope you are all having a Merry Christmas and enjoying spending this time of year with family and friends.

Now, to these amazing pancakes. Many of you have raved about the Orange Pancakes I blogged about  earlier this year, and these pancakes are just as delicious but have an extra twist of maple flavor which makes them really fun.  The syrup is very simple to make, but the added orange zest and juice gives everything an extra fresh and sweet flavor your family is sure to love! If you need a new breakfast recipe for your upcoming holiday brunches (or dinner), this recipe is simple, quick and full of flavor.

Orange Maple Pancakes
Syrup:
1 1/2 c. maple syrup
1 t. vanilla
2-3 T. orange juice
1 t. orange zest
2 T. butter
Place all of the syrup ingredients into a sauce pan and simmer on low heat for 5-10 minutes, or until all of the ingredients are combined and the syrup thickens up.  Keep warm until pancakes are done.

Pancakes:
2-2 1/2 c. flour (can use 1/2 white and 1/2 wheat flour)--may need a little more depending how thick your batter is
2 T. sugar
2 T. baking powder
1 t. salt
2 1/4 c. milk
1/4 c. orange juice
1/4 c. maple syrup
1 t. orange zest
6 T. butter, melted
3 eggs
Combine the sugar, milk, orange juice, syrup, zest and melted butter together and combine. Add the remaining ingredients to the batter and mix only enough to incorporate the flour. Try not to over mix the batter. If the batter is too thick, add a little more orange juice. If it is too thin, add a little more flour. Pour 1/4-1/2 c. of batter onto a hot and buttered griddle. Cook until golden brown on both sides and serve with the warmed maple syrup and whipping cream. Garnish with fresh orange slices.

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