Orange pancakes with caramel sauce and pistachios
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Instead of waiting for a table at that hip new brunch spot, stay in and make these over-the-top pancakes. Topped with orange-scented whipped cream and OJ-based caramel sauce, they make your kitchen the new hot spot. Make the sauce and toast the pistachios the day before for an easier breakfast.
Ingredients
  • PANCAKES:
  • 2 c. flour
  • ¼ c. sugar
  • 2 t. baking powder
  • 1 t. salt
  • ¼ t. baking soda
  • 1½ c. buttermilk
  • ½ c. orange juice
  • 2 eggs
  • 2 T. butter, melted and cooled
  • 2 t. orange zest
  • 4 t. oil, for cooking
  • CARAMEL SAUCE:
  • ½ c. orange juice, divided
  • ¾ c. sugar
  • 1 T. corn syrup
  • ¼ c. heavy cream
  • 1 t. vanilla
  • pinch kosher salt
  • FOR SERVING:
  • ½ c. heavy cream
  • 1 T. sugar
  • 1 t. vanilla
  • ½ t. orange zest
  • ½ c. pistachios
Instructions
  1. Make the toppings: whip the heavy cream until it starts to thicken. Add the sugar, vanilla, and orange zest and continue to whip until medium peaks form.
  2. Toast the pistachios in a dry skillet over medium heat until fragrant, about 6 minutes.
  3. Make the caramel sauce: stir together ¼ cup orange juice, sugar, and corn syrup in a large saucepan over medium heat. As it starts to bubble, swirl the pan but do not stir.
  4. When it has darkened to a deep brown, add ¼ cup orange juice and the heavy cream; the sauce will bubble vigorously. Let cool, then add the vanilla and salt.
  5. While the caramel cooks, make the pancake batter: stir together the flour, sugar, baking powder, salt, and baking soda in a large bowl. In a separate bowl, lightly beat the buttermilk, orange juice, eggs, butter, and zest. Pour the wet ingredients into the dry and stir gently until just combined, when a few small streaks of flour remain.
  6. Preheat the oven to 250 degrees F to keep the pancakes warm. Heat 1 teaspoon oil in a large nonstick pan over medium heat. When the pan makes a drop of water sizzle, scoop the pancake batter using a ¼ measuring cup. The pancakes are ready to flip when the edges are set and the bubbles on the top are bursting, about 1 minute. When both sides are golden, keep the pancakes warm in a single layer on a wire rack in the oven. Repeat with additional oil and the remaining batter.
  7. To serve, top the pancakes with a dollop of whipped cream, a drizzle of caramel sauce, and a sprinkle of pistachios. Dig in immediately.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2015/01/orange-pancakes-with-caramel-sauce-and-pistachios/