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 Hosted By
DnD |
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2 tablespoons pure cane sugar |
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1 tablespoon baking powder |
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6 ounces cream cheese, room temperature |
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2 tablespoons unsalted butter, melted and cooled slightly |
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2 teaspoons finely grated orange zest |
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Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. In a separate bowl, whisk together the egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter, orange zest and vanilla. Add the dry ingredients to the wet ingredients and stir to combine. Whisk the egg whites in another bowl until soft peaks form, then gently fold into the batter.
Heat a griddle or cast-iron pan over medium heat until a drop of water sizzles; brush with melted butter. Drop the batter into the pan by 1/3 cupfuls, leaving space between each pancake. (This batter is thicker than regular pancake batter and will take a bit longer to cook and won't bubble as much.) Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes don't get too brown, about 4 minutes. Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet and keep warm in the oven. |
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