blood orange + pomegranate pancakes with blood orange + honey syrup
I’ve come to realize that pancakes are one of my favorite foods. They’re super easy, super flexible, and always comforting. Honestly, they’re one of my favorite ways to start the day—but only if I make them at home. Which brings me to this crazy realization—I’m now a Californian. My home is no longer that cozy apartment in Brooklyn—or even simply Brooklyn—the place I lived for over eight years and basically became an adult. I think some people think that we’re a little crazy moving across the country with a baby due in less than two months, but for some reason, this move seemed like the right thing to do. Life is already going to dramatically change, so why not embrace more change? It seems like an awesome adventure—although, yes, sometimes a little crazy—to us. Oh, and did I mention that our new apartment has a totally dreamy kitchen? That didn’t hurt. So, while I’ve been a wee-bit absent here, I’ve spent the past few weeks trying to reassemble and adjust to our new life in sunny california.
After the initial week of simply getting logistical things done (with a little fun sprinkled in of course), we finally went to the market. I was immediately drawn to the things I’ve never been able to by fresh at the market—fresh citrus and pomegranates. Since blood oranges are on the top of my favorites list, I loaded my bag with those and since I’d never had a fresh pomegranate, I figured there’s no better time to try one out. The next morning I woke up with a vision—blood orange and pomegranate pancakes—and since we hadn’t picked up maple syrup yet, I’d make a blood orange and honey syrup. I love waking up with a good idea, then being able to execute it—especially when it’s this tasty.
I started with my favorite basic pancake recipe, added a little orange zest in the batter which always perks things up, then sprinkled the pomegranate seeds over each pancakes just like I would with blueberries. For the syrup, I just improvised, using the juice of two blood oranges, about half a cup mixed with about a tablespoon of honey (I’ve doubled the recipe below in order to accomodate for 4 people). I put those over medium heat to reduce a little bit and then got to making my pancakes.
While pancakes are always comforting, the fresh, bright flavors in these pancakes tasted almost refreshing. They’re sweet and flavorful and perfect for a sunny weekend with new adventures ahead.
Basic pancake recipe
Makes about 16 4-inch pancakes
|1 1/2 cups all-purpose flour
3 Tbsp sugar
1 1/2 Tbsp baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
|1. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Set aside.
2. In a separate bowl, beat the eggs, then add the milk, butter and vanilla.
3. Gently add the liquid ingredients to the dry ingredients until just combined. Fold in the orange zest, if using. Let sit for 5-10 minutes.
4. In a skillet, heat a pat of butter over medium heat. Once the butter has melted and is sizzling, use a 1/3 cup measuring cup to pour the batter into the skillet. Sprinkle some pomegranate seeds, if using, into the batter and let cook, about 2-3 minutes, then flip and cook for another 2-3 minutes until both sides are golden.
blood orange + pomegranate syrup
makes about 1 cup
|1 cup blood orange juice, about 4 oranges
2 Tablespoon honey
|1. In a small saucepan, combine the orange juice and honey and bring to a simmer. Cook for about 5 minutes, until the honey and juice are fully incorporated and slightly syrupy.|