Print Recipe

Pistachio Orange Pancakes

Categories: Breakfast

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Be creative and spontaneous; try the tasty variations of this classic pancake recipe! You can make pistachio orange pancakes, buttermilk pancakes or even buckwheat pancakes.

Ingredients

  • 1 c. all-purpose flour
  • 1 tbsp. sugar
  • 2 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. salt
  • 1 c. milk
  • 1 lg. eggs beaten
  • 2 tbsp. cooking oil

Instructions

In large mixing bowl, add flour, sugar, Clabber Girl Baking Powder, and salt then combine. In medium mixing bowl, add egg, milk, cooking oil, and combine; add to flour mixture all at once. Stir mixture just until blended (still slightly lumpy).

Pistachio Orange Pancakes: Prepares as above, except add 1/2 tsp. Clabber Girl Baking Soda and 1/2 tsp. ground cinnamon to the flour mixture. Substitute orange juice for milk. Fold 1/2 c. finely chopped pistachio nuts into batter.

Buttermilk Pancakes: Prepare as above, except reduce Clabber Girl Baking Powder to 1 tsp. and add 1/2 tsp. Clabber Girl Baking Soda to flour mixture. Substitute milk with buttermilk or sour milk. Add additional buttermilk to thin the batter (if necessary).

Buckwheat Pancakes: Prepare as above, except substitute 1/2 c. whole wheat flour and 1/2 c. buckwheat flour for the all-purpose flour. Substitute brown sugar for sugar.

For standard size pancakes; pour about 1/4 c. batter onto a hot, lightly greased griddle or skillet. For dollar size pancakes; pour about 1 tbsp. batter onto a hot, lightly greased griddle or skillet. Cook till pancakes are golden brown, turning onto second side when pancakes have bubbly surfaces and slightly dry edges.