When I want pancakes, I want them fluffy and fruity, and flavorful and really worth the calories. I don’t care for them to soggy or soaked in syrup just so I’ll enjoy them.
On a whim, I recently 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 word… curd. Curds like this orange curd and Wisconsin cheese curds (two very different foods, by the way) are so delicious, but the word sounds like moldy. So unfortunate.
It’s winter citrus season and a prime time for ripe blood oranges to be nestled up near the navels (oranges, not belly buttons) in the grocery store. In my weird citrus craze in January, I was grabbing multiples every time I went. And every time I did, I really wondered why the soccer moms never brought blood oranges to our soccer games when I was a kid? Can you imagine being the kid of the mom who strolls in with the Tupperware that has BLOOD oranges? Amazing.
Anyhow, I stocked up on this golden winter citrus, made the curd, and my blood oranges were still flooding the fruit basket. Needless to say, I’ve enjoyed my fair share of blood orange cocktails and blood orange greek yogurt this week.
Since this weekend (Valentine’s Day) 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… click or your stack of pancakes?
Make some stacks of pancakes and spread the love to your main squeeze, roommate, pet cat, or yourself. 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 (fresh is better)
Blood Orange Curd (Recipe below)
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Mix together the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl and set aside. In a separate bowl, combine the egg yolks, buttermilk, ricotta, orange zest and vanilla extract. Beat with an electric mixer or wooden spoon until smooth. Add the dry ingredients to the wet ingredients mixture until just combined. Don’t overmix!
In another 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. (In a pinch: I have also done this with just a whisk and without tartar and it’s sufficient.)
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
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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.