Blood Orange Pancakes with Blood Orange Marmalade Syrup

These citrus infused pancakes will start your morning off right. While giving your body a vitamin C boost, to help improve your mood and overall well-being. In this recipe I use blood oranges, you can use whatever oranges you have available to you.

Blood Orange Pancakes with Blood Orange Marmalade Syrup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Plain old pancakes are good, but these pancakes, pack an energizing punch that will certainly wake up even the most difficult crowd. The blood orange marmalade syrup is bursting with citrusy flavor that makes this energizing morning meal a total success. 
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Blood Orange Pancakes with Blood Orange Marmalade Syrup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Plain old pancakes are good, but these pancakes, pack an energizing punch that will certainly wake up even the most difficult crowd. The blood orange marmalade syrup is bursting with citrusy flavor that makes this energizing morning meal a total success. 
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 pancakes 15 minutes
Cook Time
10 minutes
Ingredients
Pancakes
Syrup
Servings: pancakes
Units:
Instructions
Pancakes
  1. In a large bowl, sift the flour, sugar, baking soda, and salt
  2. Add the milk, blood orange juice, zest, and eggs
  3. Fold the mixture together so that it is still lumpy but everything is combined, about 30 seconds
  4. Using a large skillet, at med heat, add a tablespoon of butter
  5. Pour pancake batter into pan making them each 5 inches round
  6. Cook each side until golden brown. They should take around 4 minutes on each side
  7. As your pancakes are done place them on an oven proof plate inside of a 175°f oven
Syrup
  1. In a medium have bottomed saucepan, add sugar and blood orange juice
  2. Bring to a boil over medium heat. Turn the heat down to a simmer for about 12 minutes
  3. At this point the syrup will be slightly thinner than you would imagine a standard syrup. Once the syrup cools it will become thicker
  4. Add the butter, vanilla extract, oranges, and orange zest
  5. Remove from heat, stirring a bit to make sure everything is coated in the syrup
  6. Let the syrup cool for about 5-10 minutes
Share this Recipe

If you enjoy my blog, don’t forget to subscribe. So you can be the first to see my new and upcoming posts.

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.

 

 

English Muffins

Today, I woke up to 6” of wet heavy snow at my door; with more on the way. Instead of shoveling, I opted to make homemade English muffins.

English Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These English muffins are light and airy, plus you are going to love how easy these are to make.
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
English Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These English muffins are light and airy, plus you are going to love how easy these are to make.
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
3 dozen 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Rolling out the dough
Servings: dozen
Units:
Instructions
  1. In a small bowl, add yeast and warm water. Stir to dissolve and let this mixture sit for about 10 min
  2. In a small sauce pan, heat the milk until it begins to steam, add sugar. Whisk until completely dissolved. Remove from heat and let the milk cool for about 5 minutes
  3. In a large bowl, add the milk, yeast mixture, butter, and 3 cups of flour. Whisk until smooth (3-5 min)
  4. Add salt, and 3 cups of flour. Using the dough hook on your electric mixer mix until dough pulls away from the sides and only remains on the dough hook
  5. Place the dough into a greased bowl. Cover and wait for it to rise to about double the size (around 1 hour)
  6. On a clean surface, lightly spread a layer of cornmeal
  7. Punch down the dough and roll it out to a little less than ½ inch thick
  8. Lightly coat the top of the dough with cornmeal
  9. Using a cookie cutter, cut out your english muffins
  10. Place the dough on a parchment lined cookie sheet, where they can rise for 30 minutes
Cooking
  1. Using a large greased non stick skillet on medium heat. Place your English muffins into your skillet
  2. Cook for about 5 minutes on both sides, or until golden brown
  3. Let your English muffins rest for about an hour
  4. Use a fork to poke around the outer edge to slice
  5. Store English muffins in an airtight container in your freezer for up to two months or enjoy right away.
  6. Before serving place in the toaster until golden brown
Share this Recipe

 

This recipe was adapted from Allrecipes.com

© Domesticmoxie.com, 2016. Unauthorized use and/or duplication of this material without express and written permission from Shawn R Rutka is strictly prohibited.