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Golden Spice Pancakes
For these pancakes, I’ve added freshly grated orange peel to ramp up the fresh orange taste and spiced the batter lightly with cinnamon, nutmeg, and cloves. I prefer the spice to be just an accent to the orange, not overwhelming, so if you want really spicy pancakes, you’ll have to add more.
1 cup unbleached flour
1 1/4 cups whole wheat flour (I used white whole wheat; ww pastry flour is another good option)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ground cloves
1 teaspoon orange rind (freshly grated orange peel)
1 1/2 cups orange juice
1/4 cup golden raisins (optional)
Spray a non-stick frying pan or griddle lightly with canola oil, and begin heating it on medium-high. Meanwhile, mix all the dry ingredients (flours through cloves) and add the rind, juice, and raisins to a well in the center. Mix briefly, just until combined (a few lumps are okay).
When the skillet is hot, drop the batter by quarter-cupfuls and cook until the tops are beginning to bubble. Turn and cook a couple more minutes until the underside is golden and the inside is cooked. Serve immediately.
Makes about 10 pancakes.
