It only seems fitting to post these marmalade pancakes today, the week bridging February and March. After all, February is Using Your Preserves month on Savvy Eats, and March is going to be all about Breakfast for Dinner. These pancakes bridge the gap between the two!
Lately, I spend every Monday doing all the little things from my to-do list. I clean off my desk and then make a plan for the week, mapping out my recipe testing and writing sessions. I catch up on all the lingering emails from the previous week, and do all my little Savvy Eats-related maintenance tasks. I don’t typically do any recipe testing or photography on Mondays, because the goal is to knock as many things off the to-do list as possible (yesterday’s new record: 40 tasks done!).
But this week, I made an exception, just for these pancakes. They were just too delicious not to make again. They are fruity and fluffy. I might even say they have a bit of a creamsicle flavor, thanks to the marmalade + white chocolate combo, but I suppose I’ve used that term quite a bit lately, haven’t I?
Let’s all take a break from the rushed weekday morning routine, and make some pancakes, shall we?
These pancakes get their fruity sweetness from blood orange marmalade. If you don't have a blood orange variety, they would be just as delicious with regular orange marmalade, or a blend of citrus marmalades.
- 1 1/4 cup unbleached all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 tablespoons melted butter
- 1 egg
- 1 cup milk
- 1/4 cup blood orange marmalade (see headnote)
- 1/2 cup white chocolate chips
- Whisk all the dry ingredients together, then whisk in the wet ingredients.