Classic Buttermilk Pancakes with Orange Infused Maple Syrup

By: Marge Perry & David Bonom

Ingredients

1 cup of maple syrup
1 large of orange (zest of)
1 1/2 cups of all-purpose flour
1/4 cup of sugar
1 3/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 3/4 cup of buttermilk
2 large of eggs
5 tablespoons of unsalted butter melted
1 teaspoon of 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, stir together the buttermilk, eggs, and melted butter. Stir the buttermilk mixture into the flour mixture until just blended.
  4. Heat a Circulon 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.