Marmalade Cornmeal Pancakes with Orange Butter Syrup

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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:
  1. Place first 4 ingredients in blender. Blend until combined. Add remaining ingredients and blend until combined. Let rest 10 minutes.
  2. 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.
    3. Orange Butter Syrup:
  3. 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.