Orange zest adds strong taste and aroma to these little beauties, and folding in egg whites to the batter, gave these pancakes that fluff and feather like lightness.
Today I wanted my breakfast to be all fruity, so what a better companion to these pancakes than a cherry sauce made from scratch. Perfect breakfast 🙂
For the pancake
- 1 1/4 cup all purpose flour
- 2 egg yolks
- 3 egg whites
- Pinch of salt
- 2 teaspoons baking powder
- 3/4 cup milk
- 1 teaspoon sugar
- 1/2 teaspoon vanilla
- Zest of one orange
- 2 tablespoons melted butter
For the cherry sauce
- 1 cup pitted cherry you can chop them or keep them whole. Can use frozen too.
- 1/2 cup plus 1/4 cup water divided
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- Three drops either vanilla or lemon juice
Making the pancake
- Sift flour with salt and baking powder, keep aside.
- In a bowl, beat the egg yolks with vanilla, sugar, orange zest, and melted butter.
- Add in the milk and beat until well combined.
- In a different bowl beat the egg white until it forms a stiff peak.
- Add the flour mixture to the milk and butter mixture, and mix gently.
- Add the egg white and fold gently.
- If not using a non-stick pan, add little oil or butter to your skillet and keep on medium heat.
- Pour approximately 1/4 cup from the batter to the skillet. When bubbles appear on top, flip the pancake, and cook until light brown on both side.
Making the cherry sauce
- In a saucepan, add the cherry, 1/2 cup water, and sugar. Bring to a boil.
- Stir occasionally to prevent the cherry and sugar from burning and sticking to the bottom of the pan.
- Mix cornstarch with 1/4 cup water and add to the cherry mixture. Bring to a boil again.
- Keep stirring until the sauce is thick.
- Remove from heat, and add the lemon juice or vanilla and stir for few seconds.
- Better wait until the sauce cools, it will blend well and get thicker.