Orange-Buttermilk Lace Pancakes
 
Tired of traditional pancakes? These pancakes are a twist on the traditional and are light and fluffy!
Ingredients
For the pancakes:
  • 1 cup (130 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons (28 grams) granulated white sugar
  • 1 tablespoon very fine orange zest (zest the orange and then chop the zest)
  • 1 large egg, lightly beaten, at room temperature
  • 1 cup (240 ml) buttermilk, at room temperature
  • 3 tablespoons (40 grams) unsalted butter, melted and at room temperature
For the fruit topping:
  • 2 kiwis, peeled and sliced
  • 10 strawberries, sliced
  • ¼ cup (62.5ml) fresh orange juice
  • 2 tablespoons white sugar
Method
Prepare the pancakes:
  1. In a large bowl sift together the flour, baking powder, baking soda, salt, sugar, and orange zest. In a separate bowl whisk together the egg, buttermilk, and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small lumps. Do not over mix the batter or the pancakes will be tough. Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Adjust the temperature as needed. Can also use an electric griddle with the temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel or a pastry brush, lightly brush the pan with melted butter or oil (or spray with a non stick vegetable spray.) Pour pancake batter into a squeeze bottle or into a pastry bag with a very small, round tip. I do however suggest using a squeeze bottle though. Squeeze a steam of pancake batter up and down, left and right. Or, draw a picture or write your name! When the bottoms of the pancakes are light brown and bubbles start to appear on the top surfaces of the pancakes turn them over. Do not worry if the pancakes are a light colour - that's OK as long as you poured a thin stream of batter. Repeat with remaining batter, brushing the pan with melted butter or oil between batches.
Prepare the fruit topping:
  1. Mix all ingredients and let sit for twenty minutes.
Assemble:
  1. Serve pancakes warm with fruit topping, jam, maple syrup, butter, sour cream, whipped cream, ice cream; anything you wish!
Recipe by IronWhisk at http://www.ironwhisk.com/2012/03/lace-pancakes/