Categories: breakfast, pancakes
Ingredients
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk (or more)
- 3/4 cup Orange Puree
- 2 eggs
- 3 tablespoons butter, melted and cooled slightly
- Orange Puree
- 3 medium to large carrots, peeled and sliced thick 1 medium sweet potato or yam, peeled and chopped
- 2 to 4 tablespoons of water
Directions
- Whisk together the dry ingredients in a medium-size bowl. In a separate bowl, whisk together the buttermilk, Orange Puree, eggs, and melted butter. Make a well in the center of the dry ingredients, then pour in the buttermilk mixture. Whisk gently until just combined. If the batter is too thick, add another 2 or more tablespoons of buttermilk.
- Heat a large nonstick skillet over medium heat. Grease the hot skillet, then pour batter onto the skillet 1/4 cup at a time, spreading each cupful to about 4 1/2 inches in diameter with the back of a spoon. Cook the pancakes until bubbles form on the surface, about 2 minutes, then flip them and cook until golden, about 2 minutes more. Makes 16 pancakes.
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Orange Puree
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Boil the carrots in a medium-size pot for about 5 minutes. Add the sweet potato and simmer until the vegetables are tender, about 10 minutes.
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Drain the veggies, then puree them in a food processor with 2 tablespoons of water. If necessary, add more water, a tablespoon at a time, blending until smooth. Makes 2 1/3 cups.