Buttermilk Pancakes with Orange Marmalade
Home-made pancakes with the added sweetness of orange marmalade are delightfully quick and easy to make for brunch or as a simple pudding. Serve the pancakes straight from the pan on to warm plates, then drench them with orange compote and perhaps a generous dollop of crème fraîche too!
- 3 large oranges
- 2 tbsp Bonne Maman Orange Marmalade
For the pancake batter:
- 25g melted butter plus a little extra for the pan
- 100ml buttermilk or whole milk
- 2 large eggs
- 25g golden caster sugar
- Pinch of salt
- 125g plain flour
- 1 tsp baking powder
- 4 tbsp Bonne Maman Orange Marmalade
- Cut the peel away from 2 of the oranges and cut into neat segments. Drop into a small saucepan with the marmalade. Add the pared rind from the remaining orange, cut into long fine shreds, plus the juice. Put the pan over a low heat and simmer very gently. Leave to cool for 2-3mins.
- Meanwhile, whisk the melted butter into the milk with the eggs, sugar and salt.
- Sift the flour and baking powder into a mixing bowl and pour in the liquid ingredients. Whisk until completely smooth.
- Heat a large, non-stick frying pan and brush with a little melted butter. Using a small ladle or a large basting spoon, spoon the batter into the pan, allowing one ladle per pancake. Cook for about 2-3min.
- Small bubbles will appear on the surface of the pancakes when they are ready to flip over.
- Stir the marmalade until smooth then drizzle 1tsp over the uncooked side of each pancake before turning. Continue to cook for a further 2min before removing from the pan with a non-stick fish slice. Cover the cooked pancakes with a tea towel; this prevents them from drying out.