This is a bit of childhood that I am sharing with you today. Actually, it might be more than just that, it may be a long standing addiction laced with nostalgia. Growing up, my sissy hated eggs and a million other things. She was your tried-and-true picky eater. So, my mom became the queen of sneak. She had all sorts of tricks up her sleeve. She was totally the mom who would blend up the spinach and disguise it in the spaghetti sauce, and you could never trust any muffin she baked to be just a muffin. They were usually loaded with nutritive heavy hitters for kids like dry milk, flaxseed, and wheatgerm. Girl knew what was going on way before it was common knowledge. I guess that is why I have always been super aware of food as fuel.
However, she never let her “sneakiness” jeopardize incredible taste. This recipe is a perfect example. Since my sister refused to eat a scrambled egg in the morning, my mama decided to “dress them up” with a little Swedish pancake makeover. Let me tell you: I DID NOT MIND! In fact, the recipe I have included below is automatically a double portion, because as a kid I could pound out a single batch almost entirely by myself!
Normally, we ate these beauties with a simple dressing of melted butter, fresh lemon juice and some powdered sugar. However, with the blood oranges looking so swank right now, I decided to bust out a yummy seasonal sauce for you. Check it out!
This recipe is so easy to create. The only “trick” to making them is the order of adding ingredients. Unlike traditional pancake batter, you do not want any lumps. So, I learned a long time ago to make friction my friend. Simply add all the dry ingredients first, and then whisk in only half the milk. The paste the it creates helps to break down any flour lumps almost immediately. Once that is done, you can add in the rest of the milk and all the eggs.
To cook the batter, heat a skillet over medium high heat. When you can drop a pat of butter in the pan and it sizzles like crazy and almost immediately turns brown, it is ready for the batter. Quickly pour in some batter and let it cook until the wet, glossy surface begins to dull and dry. Then, flip it over. The second side cooks in a jiffy! Keep going until you have a beautiful stack of pancakes.
Like I said, you can easily top these pancakes simply with lemon, butter and powdered sugar. It is delicious! However, I could not help playing with the beautiful blood oranges we gathered from Sam’s mama’s trees. They are so beautiful in color, and ridiculously juicy! In the spring, you can find them at most of your grocery stores, too.
Start by removing the skin, and chopping up the flesh. Add all the juiciness to a pot, and add a 1/4 cup of sugar and 5 pods of cardamom.
If you only have ground cardamom, go light. Start with only an 1/8 tsp and go up in quantity, if you want. It really depends on how fresh your spice is. The flavor of cardamom and blood oranges is a real treat!
Cooking the oranges over a medium heat, you want to wait until you see it boil. Go ahead and let it gently boil for about a minute, or so. You want the oranges to release all their juice, and allow for the sugars to thicken up a bit. Gently boiling for about 5 minutes should do the trick…just watch that it doesn’t burn.
To serve this beautiful breakfast up, pile up some pancakes on a plate and flood with the hot blood orange sauce. You can absolutely sweeten things up even more with a dusting of powdered sugar. This is when my inner-child gives my adult-self a major high five!
Ridiculous, right?? I honestly cannot believe how happy this makes my taste buds! I hope you get a chance to power up your protein in the morning, and enjoy this seasonal goodness sometime very soon. The window of time for grabbing blood oranges is shortening!
These pancakes are LOADED with protein. They were my mama’s secret weapon to get my sister to eat eggs as a kid, since she refused them as scrambled, fried, poached, or anyway. My own kids will try to eat half a recipe all by themselves! It’s a family tradition. You can also just eat them with lemon juice, melted butter, and powdered sugar.
- FOR THE PANCAKES
- 1 1/2 cups flour (all purpose or gluten free)
- 2 tbsps sugar
- 1 tsp salt
- 2 1/2 cups milk
- 6 eggs
- butter for cooking
- powdered sugar for dusting (optional)
- FOR THE SAUCE
- 3 blood oranges, skin removed and fruit chopped
- 1/4 cup sugar
- 5 pods cardamom seeds
To avoid lumps in your batter, add all the dry ingredients to your bowl first. Then, whisk in one cup of your milk until you have a smooth paste. Add the remaining 1 1/2 cups of milk and the 6 eggs, and whisk until smooth.
On a hot skillet, add a pat of butter. The skillet should be hot enough that the butter sizzles like crazy and starts to turn brown. Pour some pancake batter immediately. You will flip the pancake once you see the top turn from glossy wet to dull and slightly dry. Once flipped the second side cooks faster. Continue the process until you have a beautiful stack of pancakes.
While you are cooking your pancakes, cut up the oranges and add them with the sugar and cardamom to a pot over medium heat. Heat the oranges until they release all their juices and the mixture begins to boil. Let it gently boil for about 5 minutes, but watch that it doesn’t burn.
Serve the hot syrup over the pancakes and dust with powdered sugar if so inclined.