Easy Pancakes with ORANGE-ALMOND BUTTER-ATK

By RoketJSquerl

Ingredients

• 2 cups (10 ounces) all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• ¼ cup plus 1 teaspoon vegetable oil
• 1 ½ cups milk
• ½ teaspoon vanilla extract
• ORANGE-ALMOND BUTTER
• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons grated orange zest
• 2 teaspoons honey
• ¼ teaspoon almond extract
• ⅛ teaspoon salt

Details

Servings 4
Preparation time 15mins
Cooking time 20mins
Adapted from americastestkitchen.com

Preparation

Step 1

INSTRUCTIONS
MAKES SIXTEEN 4-INCH PANCAKES; SERVES 4 TO 6
The pancakes can be cooked on an electric griddle set to 350 degrees. They can be held in a preheated 200-degree oven on a wire rack set in a rimmed baking sheet. Serve with salted butter and maple syrup or with one of our flavored butters: Ginger-Molasses Butter, Orange-Almond Butter, or Pumpkin Spice Butter.

1. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk eggs and ¼ cup oil in second medium bowl until well combined. Whisk milk and vanilla into egg mixture. Add egg mixture to flour mixture and stir gently until just combined (batter should remain lumpy with few streaks of flour). Let batter sit for 10 minutes before cooking.

2. Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet. Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.

3. Using ¼-cup dry measuring cup, portion batter into skillet in 3 places, leaving 2 inches between portions. If necessary, gently spread batter into 4-inch round. Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second sides are golden brown, 1 to 2 minutes longer. Serve. Repeat with remaining batter, using remaining ½ teaspoon oil as necessary.

Extend the Life of Leftover Pancakes
If you’ve got leftover pancakes, don’t toss them. Use these simple tips to store and reheat them for another breakfast.


How to Store: Place cooled pancakes in zipper-lock bag, separating them with pieces of waxed paper, parchment paper, or aluminum foil and pressing on bag to eliminate air pockets before sealing. Refrigerate for up to 3 days or freeze for up to 2 weeks.

How to Reheat: Place pancakes on rimmed baking sheet and heat in 325-degree oven (or toaster oven) until warmed through, 3 to 4 minutes if refrigerated and about 6 minutes if frozen.

For the Orange Almond Butter:
Microwave 2 tablespoons butter in medium bowl until melted, about 1 minute. Stir in orange zest, honey, almond extract, salt, and remaining 6 tablespoons butter. Let mixture stand for 2 minutes. Whisk until smooth. (Butter can be refrigerated for up to 3 days.)