Orange Marmalade Pancakes
- Level: Easy
- Yield: 4 (makes about 20 pancakes)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 136
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 37
- Sodium
- 100
- Total: 35 min
- Active: 35 min
Ingredients
11 tablespoons unsalted butter, at room temperature, plus more, for the skillet
2 tablespoons orange marmalade
1 3/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
Orange segments, for serving
Maple syrup, for serving, optional
Directions
- Preheat the oven to 200 degrees F.
- Beat 8 tablespoons of the butter in a medium bowl with a wooden spoon or spatula until smooth. Add 1 tablespoon of the marmalade and mix until well combined. Set aside at room temperature.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk the milk, vanilla, eggs and remaining 1 tablespoon marmalade in a medium bowl until combined. Melt the remaining 3 tablespoons butter in a large nonstick skillet over medium heat. Cool slightly and then whisk into the milk mixture (reserve the skillet for making the pancakes). Add the milk mixture to the flour mixture and whisk until it just comes together in a thick and lumpy batter.
- Heat the reserved skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter into the skillet for each pancake. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked in the center, about 1 minute more.
- Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the orange marmalade butter and orange segments. Drizzle with maple syrup if using.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)