Orange Pancakes with Cinnamon
2 servings
30 minutes
Orange pancakes with cinnamon are a refined treat filled with bright citrus notes and the warmth of spices. This recipe is inspired by classic American pancakes but enriched with the aroma of fresh orange juice and zest, making it particularly sunny and festive. The subtle scent of cinnamon provides comfort and harmoniously complements the sweetness of vanilla sugar. The flavor palette of this dish represents a balance of airy structure with density created by delicate flour and egg. The pancakes turn out golden, porous, and rich, while melted butter gives them a deep creamy taste. They are perfect for a morning breakfast with a cup of aromatic coffee or a cozy family tea time. They can be served with honey, sour cream, or fresh fruits to enhance the rich bouquet of flavors. Simple to prepare yet exquisite – it will delight even the most discerning gourmet.
1
First, whisk together all the dry ingredients — flour, salt, sugar, baking soda, cinnamon. Note: do not mix baking soda with vinegar; this method comes from our grandmothers and is not suitable for fluffy American cupcakes.
- Wheat flour: 250 g
- Salt: 0.5 teaspoon
- Vanilla sugar: 1 teaspoon
- Soda: 1 teaspoon
- Ground cinnamon: to taste
2
Add all liquid ingredients — milk, egg, orange juice — to the dry mixture. Then quickly mix until it reaches the consistency of non-greasy sour cream. It's great if there are small lumps of flour left in the batter, as this will give the cupcakes fluffiness and a dense structure.
- Milk: 250 ml
- Chicken egg: 1 piece
- Freshly squeezed orange juice: 4 tablespoons
3
Finely grind the orange zest in a blender until it reaches a 'wet sand' consistency. Add a tablespoon of zest to the dough and mix again to distribute it evenly.
- Orange zest: 1 tablespoon
4
Put the pan (cast iron pancake or any other with a thick bottom) to heat up. In the meantime, add the last ingredient to the batter, melted butter, and mix the batter thoroughly.
- Melted butter: 50 g
5
Pancakes are cooked on slightly less than medium heat, and the pan does not need to be greased with butter or sunflower oil. They should be fried in a dry pan; thanks to the oil in the batter, pancakes never burn.
6
Pour the batter into the pan (calculate the amount of batter based on the desired cupcake size). Flip the cupcakes when the bubbles that appear burst, leaving non-healing craters (holes). After flipping the cupcake, bake for another 20 seconds, and it's ready!