Marmalade Cornmeal Pancakes with Orange Butter Syrup
21
Rating(s):
Prep Time:
20 minutes
Baking Time:
15 minutes
Yield:
10-12 pancakes, ½ cup (125mL) syrup
Freezing:
excellent, pancakes only
Ingredients
- Pancakes
- 1 cup (250mL) buttermilk
- ¼ cup (50mL) butter, melted
- 2 eggs
- ½ cup (125mL) Smucker’s Pure Orange Marmalade
- 1 1/4 cups (300mL) cornmeal
- ½ cup (125mL) Robin Hood® Original All Purpose Flour
- ¼ cup (50mL) sugar
- ½ tsp (2mL) baking powder
- ½ tsp (2mL) baking soda
- ½ tsp (2mL) salt
- Butter for frying
- Orange Butter Syrup
- ¼ cup (50mL) Smucker’s Pure Orange Marmalade
- ¼ cup (50mL) butter
- 2 tbsp (30mL) orange juice
- 1 tbsp (15mL) orange zest
Directions
-
Pancakes:
- Place first 4 ingredients in blender. Blend until combined. Add remaining ingredients and blend until combined. Let rest 10 minutes.
- Melt butter over medium-low heat on griddle or skillet. Drop pancake batter by ¼ cupfuls (50mL). Cook until bubbles appear on surface (about 1 minute). Flip and cook another 1 -2 minutes longer. Continue with remaining batter. Orange Butter Syrup:
- Combine all ingredients in small saucepan over medium heat. Cook and stir until butter melts, about 5 minutes. Remove from heat and serve over hot pancakes.