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Monday, December 27, 2004

Orange Spice Walnut Pancakes:Recipe

While after Christmas sales may beckon others, I am avoiding the lousy weather, venturing out no farther than the kitchen. What I've learned in my kitchen is that necessity truly is the mother of invention. So perhaps is laziness. Using what you have on hand to cook forces you to be more creative and inventive. Rather than going through the motions and relying on tried-and-true recipes, you move out of your comfort zone and take risks.

When I got home from vacation I tried to restock the fridge and pantry but forgot to buy milk. Amazing how many recipes use milk, even making pancakes from a mix requires milk. This is what I mean about laziness. Sure I could have gone to the store this morning, but it's been raining nonstop...

What I did have on hand was orange juice. After searching but not quite finding a milk-free pancake recipe that met my liking I developed this recipe which turned out amazingly well. These pancakes are especially good topped with Lyle's Golden Syrup.

Orange Spice Walnut Pancakes
serves 2 (double the recipe for 4)


1 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
2 Tablespoons sugar
1/2 teaspoon cinnamon

1 egg
1 cup orange juice
2 Tablespoons melted butter, cooled
1 teaspoon finely grated orange peel

1/2 cup walnuts, roughly chopped


Mix the dry ingredients in one bowl. In another bowl beat the egg, add the rest of the wet ingredients. Combine the two bowls, mixing just to combine and stir in the walnuts. Scoop onto a hot buttered griddle with a 1/4 cup measuring cup. Cook over medium heat until bubbles form, then flip. Keep pancakes warm in the oven while the rest are cooking.