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January 21, 2011

Orange and Ginger Pancakes

In places, where winter takes on its full forth it isn't easy to enjoy the weather. But as my dear friend pointed out yesterday, nature has no bad weather--we should accept and enjoy it. I think all we need is to add a little sunshine!

Flavors like ginger, honey and zesty orange make these pancakes a sunshine on a plate: warm, yellow and tasty! To add more warmth, I served it with orange slices. If sun had a taste, it would definitely taste like ginger, orange and honey!

The only "set back" for this recipe is that you need to shave the oranges, carefully! You only need the top layer of the zest. It is where all the oil and flavor is stored. The pith (white layer) is bitter and can ruin the recipe. That's why you would need to use fine Microplane zester/grater. It might seem a bit expensive, but trust me, it is totally worth it because you can use this "magic wand" for many kitchen tasks! After shaving the oranges, peel them and segment. Squeeze the juice into the bowl with slices and set aside.

{6} Orange Ginger Pankakes

16 oz buttermilk room t°
1/3 light vegetable oil (I used grape seed oil here)
Grated zest of 2 medium oranges (save these oranges for garnishing)
2 whole large eggs, beaten
1/2 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon balking soda
pinch of salt
2 tablespoons white sugar
2 teaspoons ground ginger

1. Mix WET ingredients and whisk them until combined;
2. Mix DRY ingredients and add them to WET mixing with a whisk until all incorporated, don't over-mix; let stand until griddle is ready;
3. Heat a non-stick pancake griddle;
4. Measure 1/4 cup batter and pour on the hot griddle. Flip when bubbles appear and fry the other side.
5. Serve drizzled with honey and topped with orange segments, enjoy!

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