Our fluffy, melt-in-your-mouth pancake recipe is brimming with the fresh fruitiness of orange zest and the subtle tang of buttermilk (or our easy peasy substitute). We make them with egg whites instead of baking powder and with our fragrant Mandarin infused oil instead of EVOO. If that's not enough, drizzle our rich Dark Chocolate balsamic and a sprinkle of Canadian Pacific sea salt. It's a bit of magic in the morning.
If you're making dessert, use the same recipe and simply reduce size of the pancakes for a more elegant presentation.
SERVES: 4 to 6
1-3/4 cups all purpose flour
2 tbsp sugar
3 egg whites (or 2 tsp baking powder)
1/2 tsp baking soda
1/2 tsp Kosher salt
1 whole egg
1-3/4 cups buttermilk (for easy substitute, see directions)
2 tbsp Mandarin Orange olive oil for batter
Fresh extra virgin olive oil for frying
1/4 cup Dark Chocolate balsamic
1 to 2 tsp Raincoast Flor de Sal sea salt for serving
Optional: Fresh mint leaves for garnish
If you're using our buttermilk substitute place 2 tbsp white vinegar in a large measuring cup or small bowl. Add 1-3/4 cup 2% milk. Stir and set aside for at least 5 minutes. In a large bowl, whisk together the flour, sugar, baking soda (if using) and salt. Add baking powder now if using and blend. Then add whole egg, buttermilk (or substitute) and 2 tablespoons Mandarin olive oil until the batter is smooth. Then fold in egg whites. Heat 1 tbsp olive oil, a thin coating, in large saute pan over medium-low heat. Ladle 1/4 cup batter for each pancake and cook until golden brown: About 2 minutes on one side and 1 minute on the other. Repeat. Add another thin coating of olive oil as necessary. Place pancakes in warm oven until ready to serve. Serve with powdered sugar and drizzle with Dark Chocolate balsamic, sprinkling Raincoast Flor de Sal sea salt to taste and mint leaves for garnish. Optional: You can combine Dark Chocolate balsamic and Maple Syrup in a one-to-one ratio for extra sweetness.