Whether you're talking breakfast, brunch--or breakfast for dinner--pancakes are the perfect course for delicious noshing. Most often, I enjoy them simply prepared with some real maple syrup on the side for frequent drizzling. However, when I have my favorite blueberries on hand (fresh or frozen), I bring them to the party to make the patty cakes even more special--and scrumptious.
And whether I'm enjoying them with, or sans, my favorite fruit, these days I can't resist adding in an under note of orange that brings a bright, yet subtle, orange "essence" to the pancakes. This is my humble attempt at recreating the distinct flavor that I encountered years ago while vacationing in St. Barths, an exquisite Caribbean island in the French West Indies.
My first morning there, I ordered the pancakes for breakfast, and what I was served was unlike any other pancake I'd ever tasted. The only way I knew how to describe what I was tasting was that it tasted as if the chefs had infused the batter with orange goodness--and I loved it! Needless to say, I ordered pancakes everyday for the rest of my stay.
I don't indulge as often these days, but on the occasions that I do, I like to bring the same goodness to the table. This recipe is a quick and simple tribute to special touches that can make all the difference--and create lasting foodie memories.
Blueberry Pancakes with Orange Essence
Recipe for 1 batch of pancakes from your favorite pancake mix
1/2 cup blueberries
1/2 teaspoon orange blossom water
1/4 teaspoon vanilla extract
Confectioner's sugar for dusting
Maple syrup for serving, optional
Preheat a griddle or large skillet to medium high heat.
Prepare pancake batter according to package instructions and add in the orange blossom water, vanilla and blueberries, being careful not to over mix the batter. Allow the batter to stand for 1-2 minutes.
While the batter is resting, add butter to the preheated griddle and allow to melt and coat the surface evenly. (Cook's Note: this will give you deliciously crispy edges, while also adding flavor.)
Once the butter has melted, add the batter in 1/4 cup measures for each pancake. Cook until golden brown on one side (about 2 minutes), then flip and cook until browned on the other side, about 1 additional minute. Remove from the griddle, dust with confectioner's sugar, serve with maple syrup, if using, and enjoy!