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Blueberry Orange and Almond Pancakes with Orange Maple Glaze Recipe
Feb 29, 2012 @ 5:56 PM
Posted by
Daily Value: 7%
Servings: 12
Vegetarian
Posted by
Nutrition
Cal/Serving: 146Daily Value: 7%
Servings: 12
Vegetarian
| Fat | 4g | 6% |
| Saturated | 2g | 12% |
| Trans | 0g | 0% |
| Carbs | 26g | 9% |
| Fiber | 0g | 2% |
| Sugars | 17g | 0% |
| Protein | 2g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 203mg | 8% |
| Calcium | 54mg | 5% |
| Magnesium | 7mg | 2% |
| Potassium | 69mg | 2% |
| Iron | 1mg | 4% |
| Zinc | 0mg | 2% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 5mg | 9% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 7% |
| Niacin (B3) | 1mg | 3% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 25µg | 6% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 2µg | 2% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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Joy Wilson
Every pancake serves its purpose. These Blueberry Orange and Almond Pancakes are for mothers. Your mother, the mother of an important man in your life, your mother’s mother... across the board, they all love these pancakes. It must be the orange and blueberry combination. It suggests breakfast at the Four Seasons. Bonus points if you serve these on nice china atop white linens. That’s just a "pro" tip.
INGREDIENTS
For the pancakes:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup fresh orange juice
- Scant 1/4 teaspoon almond extract
- 1/2 to 3/4 cup fresh blueberries (or frozen, thawed, and drained)
- 3-4 tablespoons butter, for griddle or pan
For the glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh orange juice
- 1 tablespoon pure maple syrup
DIRECTIONS
For the pancakes:
Place a rack in the upper third of the oven and preheat oven to 200 degrees. The oven will keep the pancakes warm as you bake them in batches.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together egg, buttermilk, orange juice, zest, and almond extract.
Whisk the buttermilk mixture into the flour mixture until just combined. Fold in the blueberries. Let batter rest for 5 minutes while the griddle heats.
Over medium heat, melt 1 tablespoon of the butter in a cast-iron skillet or griddle. Spoon 2 tablespoons batter into the hot pan and cook until golden brown on both sides, about 2 minutes per side.
Place pancakes on an ovenproof plate and store in the oven to keep warm while you cook the rest of the batter, adding butter to the pan as needed.
For the glaze:
Whisk together powdered sugar, orange juice, and maple syrup. Serve alongside warm pancakes. Pancakes are best served immediately.
Recipe Details
Adapted from "Joy the Baker" by Joy Wilson (Hyperion, 2012)
Servings: 12Special Designations: Kid-friendly
