When it comes to cozy weekend breakfasts, you can’t beat pancakes. They’re pretty easy to make, filling and a great way to start the day, but if you’re not so much a morning person you can’t go wrong with pancakes when you’re enjoying breakfast for dinner. Fluffy Orange Pancakes With Cinnamon Butter is just the fun & flavourful recipe you need for your next stack.
There’s nothing particularly challenging about this recipe. The biggest thing to remember is to leave your butter out of the fridge for a bit before you plan to make them so you can whip up the cinnamon butter, but this can also be done in advance and stored in the fridge until you’re ready to eat.
To serve Fluffy Orange Pancakes With Cinnamon Butter you’ll possibly want something on the side, especially if you’re stretching the recipe to feed 4 people instead of 2. My choice is almost always streaky bacon. To get it nice and crispy, put some water in the pan first with the bacon. I don’t know why it works but it does and as the water evaporates, the bacon cooks and crisps up a bit more like American-style crispy bacon. Alternatively some breakfast sausages or chipolatas would work here. If you’re serving any vegetarians, hash browns could be nice on the side as well. Let’s get started!
Serves 2 to 4
Ingredients
- 75g butter softened
- 2 teaspoons cinnamon
- 200g plain flour
- 1 tablespoon baking powder
- 2 tablesppons white caster sugar
- 1/2 teaspoon salt
- 2 large eggs
- 175ml milk
- 40g butter melted, plus extra for frying
- Zest of 2 oranges
- Icing sugar & maple syrup for serving
Method
- Start by making your cinnamon butter. Add the 2 teaspoons of cinnamon to 75g of softened butter and whip using a hand mixer if you have one. If you don’t have one you could probably do this in a food processor or chopper. Alternatively you can try to do it by hand with a whisk or even a fork – just get it mixed together as much as you can and it should be a cinnamon brown colour once you’ve finished. If you’re mixing it by hand you’ll want the butter to be super soft to make the work a little easier.
- In a large bowl add the flour, baking powder, white caster sugar and salt. Mix together with a wire whisk and set aside.
- In a jug, whisk together the eggs, milk, melted butter and orange zest. Pour the liquid mixture into the dry ingredients and stir with a whisk until combined.
- Heat a knob of butter in a large non-stick frying pan over medium heat. When the butter has melted and starts to sizzle, spoon about 1/4 of the batter into the pan and spread it out into a pancake shape. Cook until bubbles appear on the surface – about 2 minutes and flip to cook for another couple of minutes until cooked through. The actual cooking time will depend on how thick your pancakes are, so just be sure to fully cook them. Repeat this process 3 more times until you have 4 large pancakes, adding more butter between batches as needed. Keep them warm on a plate in the oven until you finished cooking all your pancakes.
- To serve, stack two pancakes on top of each other or serve as singles if you’re feeding 4 people. Spoon some of the cinnamon butter on top of each pancake or stack and sprinkle with icing sugar, preferably with a small sieve if you have one for that snowy look. Serve with bacon, sausages, hash browns or whatever you like and some maple syrup on the side.
