Orange Cinnamon Pancakes

Breakfasts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve the pancakes with toppings such as syrups, jams, grated chocolate, coconut flakes, berries, and fruits.

Ingredients

Wheat Flour - 8.8 oz
Milk - 8 fl oz
Freshly squeezed orange juice - 4 tablespoons
Orange zest - 1 tablespoon
Egg white - 1 piece
Vanilla salt - 1 teaspoon
Salt - ½ teaspoon
Ground Cinnamon - to taste
Activated Baking Soda - 1 teaspoon
Melted Cheese - 1.8 oz

Step by Step guide

Step 1

First, whisk together all the dry ingredients — flour, salt, sugar, baking soda, and cinnamon. Note: do not extinguish the baking soda with vinegar; this method is outdated and not suitable for fluffy American pancakes.

Step 2

Add all the liquid ingredients — milk, egg, and orange juice — to the dry mixture. Quickly mix until the batter reaches a consistency similar to non-fat sour cream. It's okay if there are small lumps of flour in the batter, as this will give the pancakes fluffiness and a dense structure.

Step 3

Finely chop the orange zest; I do this in a blender until it reaches a nearly 'wet sand' consistency. Add a tablespoon of zest to the batter and mix again to distribute the zest evenly.

Step 4

Heat a skillet (cast iron or any other with a thick bottom). While it's heating, add the last ingredient to the batter, melted butter, and mix the batter thoroughly.

Step 5

Cook the pancakes over slightly less than medium heat; do not pre-grease the skillet with butter or oil. Fry on a dry skillet, as the oil in the batter prevents the pancakes from burning.

Step 6

Pour the batter onto the skillet (the amount of batter depends on the desired size of the pancake). Flip the pancakes when bubbles form and burst, leaving unfilled craters (holes). After flipping, cook for another 20 seconds, and they are ready!