Autumn Olive (Elaegnus umbellata) is ubiquitous. Right now in New England the branches are heavy with speckled red berries.
The fruit is tart like a cranberry and what pairs well with cranberries? Orange.
For us, pancakes always start with flour, salt and baking powder.
The juice of an orange is combined with milk and added to an egg and a couple tablespoons of melted butter.
The batter comes together studded with red berries and orange zest.
This recipe makes four good sized pancakes that are packed with bright flavor.
Enjoy with a little pure maple syrup.
Orange and Autumn Olive Pancakes
This recipe is easily doubled.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 medium sized orange
- 1/4 cup autumn olive berries
Combine flour, baking powder and salt in a large bowl. In another bowl combine egg and melted butter. Zest the orange and set aside. Squeeze orange into a 1 cup measuring cup and add milk to make 1 cup of liquid. Pour into egg and butter mixture and mix well. Add wet ingredients to dry ingredients and stir just until incorporated. Fold in the berries and the zest.
Pour about a half cup of batter into a cast iron skillet set over medium heat. Cook both sides until lightly browned and serve with pure maple syrup.