Equipment
Ingredients
Savory Pancake Batter
- 180 g all-purpose flour
- 10 g baking powder
- 3 g baking soda
- 4 g kosher salt
- 2 g black pepper, freshly cracked
- 240 ml buttermilk, room temperature
- 2 eggs, room temperature
- 45 g unsalted butter, melted and slightly cooled
- 10 g fresh chives, finely chopped
Orange-Cinnamon Glaze
- 120 ml fresh orange juice, strained
- 5 g orange zest, finely grated
- 60 g honey
- 2 g ground cinnamon
Cooking and Topping
- 30 g unsalted butter
- 80 g feta cheese, crumbled
Nutrition (per serving)
Method
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and black pepper until well aerated.
In a medium bowl, whisk the buttermilk, eggs, and melted butter. Gently fold the wet ingredients and the chopped chives into the dry ingredients until just combined. A few lumps should remain.
Set the batter aside to rest at room temperature. This allows the flour to hydrate and the baking powder to activate, yielding fluffier pancakes.
While the batter rests, combine the orange juice, orange zest, honey, and cinnamon in a small saucepan. Bring to a rapid simmer over medium-high heat, then reduce heat to maintain a gentle bubble. Cook until the liquid reduces by half and lightly coats the back of a spoon.
Heat a large skillet or griddle over medium heat until it reaches 190 degrees Celsius or 375 degrees Fahrenheit. Melt a small amount of butter to lightly coat the surface.
Pour portioned batter onto the hot skillet using a small ladle. Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
Transfer the warm pancakes to serving plates. Generously spoon the warm orange-cinnamon glaze over the stack.
Scatter the crumbled feta cheese evenly over the glazed pancakes. Serve immediately while the pancakes are hot and the cheese begins to slightly soften.
Chef's Notes
- Resting the pancake batter is a non-negotiable step; it allows the starches to swell and the gluten to relax, giving you the coveted tall, fluffy texture.
- For the cleanest presentation, wipe your skillet clean between batches and apply a fresh, thin layer of butter. Clarified butter or ghee will prevent smoking at higher temperatures.
- To customize the savory profile, consider folding finely minced scallions or a pinch of smoked paprika into the dry mix.
- The glaze will thicken further as it cools. If it becomes too stiff to drizzle while waiting for the pancakes, warm it gently with a splash of water.
Storage
Refrigerator: 3 days — Store components separately. Pancakes and glaze refrigerate well; add fresh feta after reheating.
Freezer: 1 month — Freeze pancakes only, separated by parchment paper.
Reheating: Reheat pancakes in a toaster or 175 degrees Celsius oven. Warm glaze gently in the microwave or on the stovetop.
