Orange pancakes with caramel sauce and pistachios
I’ve settled into a lovely and only partly intentional routine of spending one weekend day out exploring my new city and the other almost entirely in the kitchen. (Boston friends–I love sharing! Of course, the three courses on the dinner menu may be breakfast, brunch, and cookies, but hey, it’s the new thing.)
Last week had me daydreaming about developing a recipe for pancakes, mostly because I really wanted to eat them, when I read Joy the Baker‘s recipe for burnt orange salty caramel sauce. And suddenly the pancakes in my head were doused in streams of orange-y caramel and toasted pistachios and whipped cream clouds and that sealed the deal.
And while the breakfast fantasy seemed alluring, the reality proved downright magical. Orange in some form worked its way into every element except the pistachios–orange zest to wake up the whipped cream, orange juice instead of water in the caramel, and both in the impossibly fluffy pancakes. Get it all in one big bite and you’ve found citrus nirvana.
So skip the lines for brunch and give yourself permission to eat whipped cream and caramel for breakfast. I promise you–it’s worth it.
- 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
- 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.
Pancakes adapted from America’s Test Kitchen, caramel sauce adapted from Joy the Baker.