My mom loves to eat breakfast. And she loves to cover these pancakes in balsamic vinegar. She uses Blueberry and Pear mostly, but I though I would play up the orange flavor with the Mandarin Orange Balsamic. Since my husband isn't in to pouring straight balsamic on his pancakes, I whisked it with some maple syrup, but feel free to use the balsamic straight up.
1 cup all purpose flour
2 tbsp sugar
2 tsp baking powder
pinch of salt
1 cup milk (I love Almond Milk in pancakes)
3 tbsp Blood Orange Olive Oil
1 large egg
4 tbsp maple syrup or honey
8 tbsp Mandarin Orange Balsamic
Whisk the pancake ingredients together gently. I use a really big bowl and put all the dry stuff in, stir it around and gradually whisk in all the wet ingredients. You don't want to over mix it, but break down the large lumps.
Heat a large flat pan or griddle to medium. Lightly oil your cooking surface. Scoop out some pancake mix, 2-4 tbsp each and drizzle it in a pile onto your pan.
After about 1-2 minutes, the tops of each pancake should have little bubbles in it and some should be popping. Flip them and brown the other side.
It depends on what size you want your pancakes to be, but if you use 2-3 tbsp per pancake, you should end up with about 12-15 pancakes.
Whisk the syrup and the Balsamic Vinegar together, and drizzle away.
*If all you have is box mix at home, fret not! Just use milk instead of water and toss in a couple tablespoons of the Blood Orange Olive Oil. The milk has a little more body than water, so you may need to add a bit extra to get the right consistency. But it turns out fantastic just the same.