Over the years the simplicity of pancakes with butter and syrup has lost its appeal. These days I’d rather eat a cookie than a plain pancake. When I do want pancakes, I want them fluffy and fruity, not soggy or soaked in syrup. On a whim, I made a blood orange curd and discovered that blueberries and blood orange curd go together like icing and cake. I also discovered I’m not really a fan of the curd word, although I adore eating it, the word makes me cringe my face. So let’s just call these Blueberry Buttermilk Blood Orange Pancakes. I like tacking on the slew of adjectives because… alliteration! There’s just something so satisfying about it, kind of like making 5 green lights in a row.
It’s winter citrus season and a prime time for ripe blood oranges to be nestled up near the navels in the grocery store. In my weird citrus craze in January, I was grabbing one or five every time I went. And every time I did, I really wondered why the soccer moms never brought blood oranges to my soccer games as a kid? I played through all of the seasons, so that shouldn’t be the reason. Mom? Care to explain? Anyhow, I stocked up on this golden winter citrus, made the curd, and blood oranges were still flooding the fruit basket like those small dark red apples at hotel continental breakfast buffets. Needless to say, I’ve enjoyed my fair share of blood orange cocktails and blood orange greek yogurt this week, which I’d never grow tired of.
Since this weekend is about celebrating the season of love, you know, which could be measured in midnights, in cups of coffee, or in inches, in miles, in laughter, or strife… or your stack of pancakes!!, these are an optimal brunch to spread the love to your main squeeze, roommate, self, pet cat, etc. If you happen to have Monday off for President’s Day, you’ve got three days of brunches to take advantage of!
Although, I’m secretly excited for when Fat Tuesday rolls around and I might go to town with more pancakes. Until then, have a very happy Valentine’s Day!
Blueberry Buttermilk Blood Orange Pancakes Recipe
1.5 cups all-purpose flour
3 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
2 large eggs, separated
pinch cream of tartar (optional)
1.5 cups buttermilk
1 cup ricotta
2 tsp blood orange zest
1/8 tsp vanilla extract
1 cup (or more) Blueberries
Blood Orange Curd (Recipe below)
Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside.In a separate bowl, combine the egg yolks, buttermilk, ricotta, orange zest and vanilla extract. Beat with the mixer until smooth.
Add the dry ingredients to the wet ingredients until just combined. Don’t overmix!In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes. Cook the pancakes on medium heat, dropping the blueberries in the pancakes once they’re on the hot griddle or pan, just before flipping.
Serve pancakes with blood orange curd and honey.
Blood Orange Curd Recipe
Slightly adapted from Cookie + Kate
4 tbsp. butter, softened
1/3 cup honey
1/3 cup sugar
4 egg yolks
1/2 cup blood orange juice
2 tsp blood orange zest
In a medium bowl, cream the butter honey and sugar until fluffy. Beat in the eggs slowly. Add the blood orange juice. Once smooth, pour mixture into sauce pan. Cook over medium heat, stirring constantly with whisk until the mixture has thickened and becomes jelly-like, 6-8 minutes. Don’t let the mixture boil. Remove from heat and stir in the zest. Once the curd has cooled, store in a glass jar in the refrigerator.