On my recent trip to Napa, I just had to re-visit the Inn at Occidental. This is one of my favorite Bed & Breakfast spots I think I’ve ever come across! The grounds are as pretty as you’d expect to find in wine country. This dish, like their entire menu, is fabulous! Pancakes made from scratch and with their signature house orange syrup. Words don’t do this justice!
Method:
Whisk together the flour, sugar, salt, baking powder, and baking soda in a medium-sized bowl. Place the cooled melted butter and egg yolk in a small bowl and whisk to blend. Add the buttermilk and orange juice. Whisk thoroughly to combine. Pour the liquid ingredients into the dry ingredients and mix until combined. In a separate bowl, beat the egg white to stiff peaks. Fold into batter. Do not over mix. The batter should be quite thick and lumpy.
Spoon batter onto hot, greased griddle. When bubbles form on surface, flip pancakes. Cook until browned on both sides. Serve with Orange Syrup.
For Orange Syrup:
Melt the butter with the cornstarch for 1 minute. Cool. Heat juice and add. Stir until thickened. Add sugar. Bring to boil, simmer for 5 minutes. Add maple syrup, and keep warm until ready to serve.
For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 egg, separated
- ¾ cup orange juice
- ¾ cup buttermilk
- 5 tablespoons butter, melted
Orange Syrup
- ½ cup butter, melted
- 3 tablespoons cornstarch
- 2/3 cup granulated sugar
- 1 oz. orange zest
- 2 cups orange juice
- ¼ cup pure maple syrup
Yield
8 pancakes