Fluffy Citrus Scented Pancakes Recipes

EXTRA-YUMMY FLUFFY PANCAKES

Steps:

• Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.
• Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.

CITRUS PANCAKES

Steps:

• In a bowl, whisk the eggs until frothy. Sift the flour, sugar, baking powder, baking soda and salt over the eggs and stir to combine. Stir in the yogurt, milk, butter, vanilla and orange zest until smooth.
• Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with butter or spray with nonstick cooking spray.
• Pour 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, greasing the griddle as needed.
• Top the pancakes with orange sections and honey. Makes 12 pancakes;.

LEMON RICOTTA PANCAKES

Steps:

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

CURRY-SCENTED PANCAKES

Steps:

• Combine curry powder and 1/2 cup plus 2 tablespoons boiling water; set aside.
• In a food processor, combine flour and salt. Turn processor on; slowly add curry-powder-water mixture. Process until dough comes together and is smooth and not tacky when pinched, about 30 seconds. Loosely cover with plastic wrap; let stand for 15 minutes.
• Heat oven to 250 degrees. Form dough into a 17-inch-long log and cut into 12 equal pieces; cover with plastic wrap so dough is not exposed to air. Place 1 piece of dough cut side down on a work surface, flatten slightly, and brush with sesame oil. Place another slightly flattened piece of dough on top of first; press together. Roll joined disks into a 6 1/2-inch-diameter circle less than 1/8 inch thick.
• Heat a 10-inch nonstick skillet over medium heat. Add the double pancake and cook until light-golden speckles appear on the surface, 2 to 3 minutes per side. Remove from pan and gently pull pancakes apart. Transfer pancakes to a plate and cover with plastic wrap. Repeat entire process with remaining dough. Wrap cooked pancakes in foil; place in oven to rewarm, 5 to 10 minutes.

FLUFFY CITRUS-SCENTED PANCAKES

Steps:

• To make citrus-maple syrup: In a small saucepan, whisk together maple syrup and cornflour (corn starch) and bring just to the boil. Turn off heat but allow to cook for one minute on hob to thicken. Remove from hob and stir in blood orange segments. Cover and set aside while making pancakes.
• To make pancakes: With a balloon whisk, whisk the egg for a minute until frothy. Add the milk, orange zest, 1/3 cup orange juice, melted butter and honey.
• Combine dry ingredients in a small bowl. Add the dry ingredients to the wet and whisk JUST until incorporated.
• Heat a skillet or griddle over medium heat until hot and skim a pat of butter across the surface. Pour 1/4 cup measures of the pancake batter into your skillet, ensuring the edges of one pancake don't spread out into the next one (in other words: keep your distance!).
• Griddle until bubbles form on the pancakes and just start to burst. At this point, carefully flip them over with a spatula to cook other side to golden-brown. Remove cooked pancakes to a platter and keep hot in oven while griddling remainder of batter.
• Serve pancakes with warm syrup.