“Dorie Greenspan”
READY IN:
1hr
YIELD:
14 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Make Orange Butter—Add all ingredients to a bowl; blend using an electric mixer, until soft and creamy.
  2. Place the butter on a waxed paper and form it into a log; roll the paper up around the log, and twist the ends to seal; freeze until firm.
  3. Use the butter directly from the freezer, slicing off pats as needed, or soften in the refrigerator.
  4. Make the pancakes—in a bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. In another bowl, whisk the yogurt, orange juice, egg, honey, melted butter, and lemon extract together; blend well.
  6. Pour the liquid ingredients over the dry ingredients; mix together with a whisk, stopping when everything is just combined (don’t worry if batter is a little lumpy).
  7. With a rubber spatula, fold in the orange zest.
  8. Lightly butter/oil/spray a griddle or large skillet; preheat over medium heat (if using electric griddle, set to 350°).
  9. Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading.
  10. When pancakes underside are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown (these are soft, so you’ve got to get your spatula under them and flip them with conviction, or they may fold over on themselves).
  11. Serve immediately with a drizzle of maple syrup or honey and a slathering of Orange Butter.

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