Raisin Pancakes with Tangerine Syrup
Brighten up your breakfast table with these irresistibly fluffy Raisin Pancakes with Tangerine Syrup! This delightful recipe combines the natural sweetness of plump raisins with the citrusy zing of a homemade tangerine syrup, made from freshly-squeezed juice and fragrant zest. The pancakes are perfectly fluffy thanks to a balanced blend of baking powder and rich melted butter, while the syrup provides a tangy-sweet finish that pairs beautifully with every bite. Whether you're looking for a unique brunch idea or a comforting morning treat, these pancakes are a showstopper. Quick to prepare and easy to make, this recipe is ideal for cozy mornings or special occasions. Serve them warm and watch them disappear! Keywords: raisin pancakes, tangerine syrup, fluffy pancakes, citrus breakfast recipe, quick brunch ideas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 large Egg
- 1.25 cups Milk
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 0.5 cups Raisins
- 1 cup Tangerine juice (freshly squeezed)
- 1 teaspoons Tangerine zest
- 2 tablespoons Honey
- 1 teaspoons Cornstarch
- 2 tablespoons Water
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Mix well.
Gradually pour the wet ingredients into the dry ingredients while whisking until just combined. Be careful not to overmix. The batter should be slightly lumpy.
Fold the raisins into the batter until they are evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly oil it.
Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Repeat with the remaining batter.
To make the tangerine syrup, combine the tangerine juice, tangerine zest, and honey in a small saucepan over medium heat.
In a small bowl, dissolve the cornstarch in water to create a slurry.
Stir the cornstarch slurry into the tangerine juice mixture and whisk constantly until the syrup thickens, about 2-3 minutes. Remove from heat and let it cool slightly.
Serve the pancakes warm, drizzled with the tangerine syrup.
Nutrition Facts
Calories |
1631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 1972 mg | 86% | |
| Total Carbohydrate | 285.4 g | 104% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 123.6 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 520 mg | 40% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1825 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
