This recipe is brings together the warmth of wholesome comfort food and the vibrant flavors of a classic French dessert.
Fluffy oat milk pancakes, lightly whipped butter, and a beautiful syrup compote makes this the perfect morning meal to sit and enjoy together this weekend, a time to reflect and connect as we wrap on the first week of school for many, the first week back from working remotely for others, and for everyone in general who is adjusting to a transition from summer to fall.
We love pancakes in this house, and this recipe is inspired by the flavors of Crêpes Suzette, a classic French dessert created with the beautiful, bright flavors of orange juice, zest, and liqueur. I’ve tied oranges into each element of this recipe, and I’ve added strawberries to the mix as well for an extra serving of fruit and a vibrant pop of color. You know I had to throw some flaky salt in there, too!
If you’re feeling a little anxious about so much change taking place right now, know that you are not alone, my friend. Cecily started daycare this week and we’ve been together almost every moment since she was born, so that’s emotional for me. John is also heading back into the office much more, and my career is getting busier and busier and moving in several directions. These are all such beautiful blessings and I acknowledge with gratitude every single day, but let’s remember that it’s also ok for us to take a few moments in life sometimes to tune into our emotions and feelings throughout significant transitions. This is self-care, and so very important.
You are supported here, loves. Let’s connect over a plate of wholesome, delicious, cozy comfort food like this Pancakes Suzette platter.
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Yield: 6 Pancakes
Ingredients
For the Whipped Orange Butter:
3 tablespoons unsalted butter, softened
Zest of half an orange
¼ teaspoon flaky salt
For the Pancakes:
1 ½ cups traditional or gluten free AP flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 ¼ cups unsweetened oat milk
1 egg
2 teaspoons unsalted butter, melted
1 teaspoon vanilla extract
2 tablespoons freshly squeezed orange juice
1 teaspoon cinnamon
For the Strawberry Compote:
1 teaspoon cornstarch
½ cup maple syrup
¼ cup orange liqueur
Juice and zest of half an orange
1 ½ cups halved strawberries
Directions
For the Whipped Orange Butter:
In a bowl, use a whisk to combine the butter, orange zest, and flaky salt until the butter whipped and light. Transfer to a smaller bowl or ramekin for serving and place in fridge to rechill slightly.
For the Pancakes:
Add the wet ingredients to a mixer and combine on low speed.
Mix the dry ingredients in a separate bowl and then add to the mixer. Mix until combined.
Coat a non-stick pan with cooking spray. Cook pancakes over medium heat for about two minutes on each side.
For the Strawberry Compote:
Make a slurry by mixing the cornstarch and 1 teaspoon water in a cup with a fork until combined and smooth. Place aside.
Add the maple syrup, orange liqueur, and the orange juice and zest to a small pot and bring to a simmer for 5 minutes. Then add the strawberries and the slurry.
Simmer for 20 minutes, stirring occasionally, until the strawberries are soft and the alcohol is burned off.
