Tried and True Buttermilk Pancakes with Orange Syrup and Raspberries


2 cups flour

1 large egg, beaten

2 teaspoons baking powder

1 Tablespoon vegetable oil, plus about 1/4 cup for pan

2 teaspoons sugar

Orange syrup recipe (see below)

teaspoon salt

Powdered sugar

2 cups buttermilk, plus more for thinning



In a large bowl, mix together the first 4 dry ingredients.  Add buttermilk, egg and 1 Tablespoon oil, and stir just until blended.  Let the batter stand, covered in the refrigerator, for at least one hour and up to eight.  Can thin with extra buttermilk after resting if necessary.  Use about cup of batter at a time to make pancakes.  Keep warm.  Serve with syrup and sprinkle with powdered sugar.


Orange Syrup and Raspberries


Combine 3 cups fresh orange juice, cup sugar and 1 Tablespoon grated orange peel in a medium saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar.  Reduce the heat to a low boil and cook to a thick syrup, and reduce by half, about 15 minutes.  Add 2 Tablespoons unsalted butter and teaspoon almond extract and whisk to combine.  Add 1 cup fresh raspberries and remove from heat.  Let cool slightly before serving with pancakes.