If you have been following our blogs you know by now that The Carriage House Inn Bed and Breakfast tries to come up with a signature dish each month that is representative of the time of the year, season or uses a food item that is seasonal. Not much grows in Lynchburg in January but oranges are in season this time of year so we set out to use oranges in January’s breakfast. We started by altering our Ultimate Buttermilk Pancake recipe by changing the milk (not the buttermilk) to orange juice and adding about a tablespoon of orange zest to the batter. The altered recipe is below.
- 3 Cups all-purpose flour
- 3 Tablespoons of granulated sugar (white)
- 1 Tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 Cups buttermilk-room temperature
- 3 eggs-room temperature
- 1/2 fresh orange juice-room temperature
- 1 tablespoon orange zest
- 1/3 cup melted unsalted butter
Sift the dry ingredients together in one bowl (flour, sugar, baking powder, baking soda and salt). In a second bowl whisk together the wet ingredients (buttermilk, eggs, orange juice, orange zest and melted butter). Keep the two mixtures separate until you are ready to make the pancakes.
Heat a griddle or frying pan to medium heat.
Pour the wet mixture into the dry mixture and mix using a fork or wooden spoon. Mix until just blended together (it will be lumpy). Do NOT over blend the mixture. Using a scoop (I use an ice cream scoop) pour the batter onto the griddle or frying pan. Brown on both sides and serve with Orange Raspberry Syrup (below). This recipe should serve twelve people. If you are making them in batches you can preheat the oven to 200 degrees and store the cooked pancakes in the oven on the shelf until you have cooked all of them and are ready to serve them (will keep well in the oven for 30-45 minutes).
Orange Raspberry Syrup
The orange raspberry syrup adds a sweet and tangy taste and will wake up your taste buds – a great way to start your morning.
- 3 cups fresh orange juice
- 1/2 cup granulated sugar (white sugar)
- 1 tablespoon grated orange peel
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup rinsed and dried raspberries
Make a simple syrup by combining the orange juice, sugar and orange zest in a saucepan. Bring to a full boil stirring until the sugar has dissolved. Reduce the mixture to a low boil, in the uncovered saucepan, let it reduce by half (20-30 minutes). Add the butter and vanilla extract and stir to combine. Add the corn starch and stir continuously until dissolved and you have s syrup-like consistency. Add the raspberries and remove from the heat. Let it cool slightly (about 10 minutes) before serving.
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