Sharing a seriously fun love for food

Old-Fashioned Buttermilk Griddle Cakes with Orange Curd

Old-Fashioned Buttermilk Griddle Cakes with Orange Curd

Pancakes have a special place in my heart. An odd statement for sure. Life as a single working Mom was often challenging but it seemed to have taught my young daughter to be very resourceful. The first meal Emily ever cooked for me was a piping hot plate of pancakes. It was a Friday night and I was stuck on a call dealing with a work-related emergency. Suddenly, I felt a gentle tap on my shoulder as my eight-year-old daughter handed me a plate of golden, beautiful pancakes. Dinner was served!

This is a wonderful pancake recipe that is decades old. I found it published in two favorite cookbooks belonging to my Grandmothers. One cookbook dates back to 1938 and the other dates to 1947. Goes to show good food stands the test of time.

Originally known as Sour Milk Griddle Cakes, this breakfast quick bread was made with soured milk which is now commonly referred to as buttermilk and sounds a bit more appealing! This recipe requires one extra step and with this tiny effort you will be rewarded. Start with basic pancake ingredients – flour, sugar, baking powder, baking soda then mix with the wet ingredients – buttermilk, eggs and butter.

The eggs are separated then the egg whites are beaten into stiff peaks.

They are folded into the batter creating a pancake that is extraordinarily light and fluffy.

For an extra special touch, top this gorgeous breakfast stack with a creamy orange curd.

Made with freshly squeezed orange juice and brightened with citrus zest – this orange curd is an unexpected treat served atop these puffy pancakes.

Mother’s Day is a time to reflect and say thank you. So heat up the griddle and treat the special women in your life to a delicious brunch!

And for me as a Mom, I think it’s equally important to say “thank you” to my beautiful daughter who makes being a Mom a joy! I got in the right line. Thank you for an incredible journey – with many chapters still to come!

Old-Fashioned Buttermilk Griddle Cakes

2-1/2 cups flour

2 tablespoons sugar

3 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 cups buttermilk

2 extra-large eggs, separated

4 tablespoons butter, melted and cooled

In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda and kosher salt.

In a small bowl beat the egg whites until stiff peaks form.

Lightly beat the egg yolks and add with the buttermilk to the dry ingredients. Stir in the melted butter.

Then gently fold in the beaten egg whites just until combined.

Heat a griddle to medium heat. (If you’re using an electric griddle set the temperature to 350-degrees) Once the griddle is hot add a large spoonful of batter, leaving enough room between each pancake to flip them. When the pancakes are golden brown on the bottom and set on the top flip them and continue cooking until browned and the center is cooked through.

The edges will appear dry when the pancakes are cooked through.

If you need to keep them warm for a short bit – place the pancakes on a wire rack set over a rimmed baking sheet and place in a 200-degree oven.

Serve with warm orange curd and maple syrup!

Orange Curd (Vitamix method)

6 extra-large eggs

½ cup orange juice, one large orange

Zest of one large orange, about ½ teaspoon

1-1/2 cups sugar

1/8 teaspoon kosher salt

½ cup butter, cut into pieces

¼ teaspoon orange oil, optional

Place the eggs, orange juice, zest, sugar and kosher salt in the blender.

Use the “hot soup” program on the Vitamix or begin blending on low, increasing to high and process for about 5-6 minutes. Then with the machine on low speed add the butter and blend an additional 30-45 seconds. If you want to enhance the orange flavor, stir the orange oil into the finished curd.

Chill until ready to serve.

Making citrus curd in a Vitamix is almost effortless. But here’s a version you can cook on the stovetop.

Orange Curd (Stovetop)

6 extra-large eggs – yolks only, lightly beaten

1-1/2 cups sugar

½ cup freshly squeezed orange juice – one large orange

1/8 teaspoon kosher salt

Zest from 1 large orange, about ½ teaspoon

½ cup butter, cut into pieces

In a heavy saucepan add the beaten egg yolks, sugar, lemon juice and kosher salt, whisking to combine. Cook over medium heat, stirring frequently until the mixture thickens and coats the back of a spoon, about 12-15 minutes. Add the butter and the lemon zest, stirring until the butter has melted and mixed into the lemon curd.

Chill until ready to serve.

Old-Fashioned Griddle Cakes, courtesy of Preserving Good Stock

May 11, 2018
: Makes 6-8 pancakes

Extraordinarily light and fluffy buttermilk pancakes!

By:

Ingredients
  • 2-1/2 cups flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups buttermilk
  • 2 extra-large eggs, separated
  • 4 tablespoons butter, melted and cooled
Directions
  • Step 1 In a large mixing bowl whisk together the flour, the sugar, baking powder, baking soda and kosher salt.
  • Step 2 In a small bowl beat the egg whites until stiff peaks form.
  • Step 3 Lightly beat the egg yolks and add with the buttermilk to the dry ingredients. Stir in the melted butter then gently fold in the beaten egg whites just until combined.
  • Step 4 Heat a griddle to medium heat. (If you’re using an electric griddle set the temperature to 350-degrees)
  • Step 5 Once the griddle is hot add the batter, leaving enough room between each pancake to flip them. When the pancakes are brown on the bottom and set on the top flip them and continue cooking until browned and the center is cooked through.
  • Step 6 Serve with warm orange curd and maple syrup!

Orange Curd, courtesy of Preserving Good Stock

May 11, 2018
: Makes about 4 cups of orange curd

This creamy and bright citrus orange curd is wonderful on pancakes or waffles or served as a beautiful dessert sauce!

By:

Ingredients
  • 6 extra-large eggs
  • ½ cup orange juice, one large orange
  • Zest of one large orange, about ½ teaspoon
  • 1-1/2 cups sugar
  • 1/8 teaspoon kosher salt
  • ½ cup butter, cut into pieces
Directions
  • Step 1 Place the eggs, orange juice, zest, sugar and kosher salt in the blender. Using the “hot soup” program begin blending on low, increasing to high and process for about 5-6 minutes. With the machine on low speed add the butter and blend an additional 30-45 seconds.
  • Step 2 If making the orange curd on the stovetop use only the egg yolks.
  • Step 3 In a heavy saucepan add the beaten egg yolks, sugar, lemon juice and kosher salt, whisking to combine. Cook over medium heat, stirring frequently until the mixture thickens and coats the back of a spoon, about 12-15 minutes.
  • Step 4 Add the butter and the lemon zest, stirring until the butter has melted and mixed into the lemon curd.
  • Step 5 Lay a piece of plastic wrap directly on the top of the curd to prevent a “skin” from forming, then store in a covered the container. Chill until ready to serve.


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