By: Dawn Robnett, Mesquite Valley Farm
I wanted to kick off Fall with a warming breakfast recipe. I’m not a huge fan of pancakes or anything sweet for breakfast but I will not refuse these pancakes, ever! I hope you enjoy them as much as we do.
2 cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
Zest from 2 oranges (about 1 Tablespoon)
1 cup buttermilk or whey leftover from cheese making
¾ cup orange juice
2 large eggs
3 Tablespoons butter, melted and slightly cooled
1 teaspoon vanilla extract
In a large bowl combine the flour, sugar, baking soda, baking powder, salt, cinnamon, and orange zest. Whisk to combine. In a small bowl whisk the eggs, then add the buttermilk/whey, orange juice and vanilla extract. Add the cooled melted butter and stir again to combine. Add the wet mixture into the dry ingredients and mix well. Let sit for 10 minutes. Preheat a griddle and grease with your favorite cooking oil and you’re ready to make pancakes. Cranberry Maple Syrup Ingredients: 1 cup water 1 cup sugar 1 cup brown sugar, packed 2 tablespoons salted butter 1 teaspoon maple extract 1 cup fresh or frozen cranberries Instructions: In a saucepan over medium heat, bring water, sugars, and cranberries to a boil, reduce heat and simmer until cranberries pop. Remove from heat, stir in butter and maple flavoring. Let cool and serve. You can also omit the cranberries for a homemade maple syrup.
Stores in the fridge for about a week