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
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.
Toast the pistachios in a dry skillet over medium heat until fragrant, about 6 minutes.
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.
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.
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.
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.
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/