Blueberry Orange and Almond Pancakes with Maple Orange Glaze
Plump, juicy berries paired with the flavors of orange and almond makes these buttermilk-based pancakes light, fluffy, and delicious. Paired with an orange maple glaze, they become cakes of delight!
¾cupbuttermilk (or 3/4 cup regular milk mixed with 2 teaspoons of lemon juice or white vinegar)
¼cupfresh orange juice
2teaspoonsorange zest
¼teaspoonalmond extract
½ to ¾cupfresh blueberries (or use frozenbut be sure to thaw and drain them well)
3 to 4Tablespoonsbutterfor the griddle (to cut calories and fat, use non-stick cooking spray)
FOR THE GLAZE
1.5cupspowdered (confectioner's) sugar
3Tablespoonsfresh orange juice
1Tablespoonpure maple syrup
Instructions
Heat oven to 200 degrees F. Place a rack in the upper third of the oven. Use this to keep the pancakes warm as you cook them.
TO MAKE THE PANCAKES
In a medium-sized bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
In a small-sized bowl, whisk together the egg, buttermilk, almond extract, orange juice, and zest.
Whisk the wet ingredients into the dry ingredients, just until combined. Fold in the blueberries and let the batter rest for 5 minutes while the griddle heats up.
Over medium heat, melt 1 Tablespoon of the butter into a cast iron skillet, griddle, or large frying pan. Spoon 2 Tablespoons of batter into the hot pan and cook until golden brown on both sides, approximately 2 minutes per side. Place the pancakes on an ovenproof plate and store them in the oven to keep warm while you cook the rest of the pancakes. Add more butter or spray the pan as needed.
TO MAKE THE GLAZE
Whisk together the powdered sugar, orange juice, and maple syrup. Drizzle over the warm pancakes and enjoy!
Notes
This recipe makes very small pancakes. If you like larger portion sizes, use 1/4 cup batter for each pancake. It will yield 5-6 standard sized pancakes.