Sourdough Orange Bourbon Pancakes
In Tucson, citrus fruit features prominently in our diets due to how well it grows in the desert. Citrus is even one of the Five C’s of Arizona, although you may not be envious of our Climate this time of the year!
With 14 citrus trees staged around our property, Francois and I find creative ways to use the abundance of lemons, grapefruit, and oranges we harvest. Today’s Bourbon Orange Pancakes recipe is inspired by a classic Sicilian Orange cake which incorporates a whole seeded orange into the batter. The contrast of sweet-to-bitter is a perfect juxtaposition. Serve with chopped pecans and warm maple syrup for a crowd-pleasing breakfast packed with vitamin C!
Make the pancakes – In a medium bowl, whisk together the ingredients until combined.
Heat a skillet or griddle over medium to medium low heat. Using a ¼ cup scoop for measure, pour the batter onto the hot dry skillet and flip after bubbles appear evenly on the pancake. Serve with warm maple syrup.
two large servings
- ¾ cup sourdough starter
- ½ cup flour
- ¼ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- 1 tbsp maple syrup
- 2 tsp bourbon
- 2 tsp freshly grated orange peel
- 2 tsp olive oil
- ¼ cup oat milk
- ¼ cup orange juice