I have to admit, I’m a bit of a picky eater when it comes to pancakes. I was the girl at the grade 6 sleepover who would refuse to eat pancakes. Despite my aggressive syrup-smothering tactics, I could never get rid of that lingering cardboard taste. However, one morning I discovered the solution to my childhood #pancakeproblem: blueberries & orange rind.
This recipe is one of my favourites because it’s simple yet rewarding. In about 15 minutes you can impress your friends/family/boyfriend/ex-boyfriend with flavourful, fluffy, tender pancakes. You can even tackle this recipe while hungover on a Sunday morning – it’s that easy. CAUTION: you will want seconds, or thirds, or the whole batch to yourself (this is a no-judgement zone, it’s happened).
If you’re debating whether blueberry-orange is too fruity for you, consider the following: the orange rind adds just a hint of citrus while making the overall batter sweet (thus eliminating any risks of cardboard flavour); the fresh blueberries melt into pockets of warm gooey jelly that delight your taste buds in every other bite and the oil makes each cake so light and fluffy that chewing is hardly required; these pancakes melt in your mouth.
I layer my blueberry-orange pancakes with freshly sliced peaches, oranges, blueberries and strawberries but the topping options are endless and totally based on preference. I also like to sprinkle my cakes with a touch of icing sugar, partially because it looks nice, and partially because it makes me feel fancy (cue Iggy) while eating breakfast. Maple syrup is an obvious addition but these cakes are so good that I sometimes skip the sauce. See below for the full recipe and enjoy.
- 1 ¼ cups of Aunt Jemima Original pancake mix
- 1 large egg
- ¾ cup milk (I use 1% but 2% works nicely)
- ½ cup pulp-free orange juice
- 2 tablespoons of vegetable oil
- 1 cup fresh blueberries (don’t use frozen or you’ll end up with purple batter, unless you want purple batter)
- ½ large orange for rind
- Pre heat your griddle to 175 degrees F. Any standard frying-pan works too
- In a separate bowl, beat the egg with a fork until fluffy
- In a large mixing bowl, combine pancake mix, milk, orange juice and beaten egg
- Stir ingredients with a spoon until large clumps of mix disappear and the batter is silky smooth
- Grate the rind of ½ large orange into mixture
- Key ingredient: Add oil and stir gently. The oil will make your pancakes extra fluffy and tender
- Using a ladle, pour 1/3 cup of batter onto griddle (per pancake). If you prefer smaller cakes, simply use less batter per scoop
- Flip each cake when you start to see multiple bubbles forming in the batter (on the griddle) and the bottom of the cake is golden brown
- Cook until second side of the cake is golden brown
- Serve with fresh fruit, maple syrup and icing sugar for pure bliss