When my oldest son was in preschool, he came home one day with a pomander for me. Have any of you ever made one before? It was an orange covered with cloves. It took me back to my own childhood when my mom had one in her scarf drawer. Who has drawers for scarves anymore?? Mom had an old pomander in hers and it smelled SO good. Well, I was seriously afraid that this little orange was going to rot, so I put it in the oven on warm and basically dried it. It lasted for 15 years. It was only a year or two ago that, with the cloves falling out and getting into my socks, it was time to let it go. I miss it. There is something about citrus and cloves that smells wonderful.
When I made my pancake list, it was only a matter of time before I turned to this flavor combination. Living in Florida, I tend to have citrus in my fridge a lot. I use my Amco enameled hand juicer to squeeze fresh lemon, lime or orange juice all of the time. The combination of orange and cloves in these pancakes was a lot like wassail. It was delightful.
1. Info for Orange Clove Pancakes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Orange Clove Pancakes
- 3 Tbsp sorghum flour
- 2 Tbsp tapioca flour
- 3 Tbsp potato flour
- ⅛ tsp salt
- ⅛ tsp cloves
- 1 egg
- 2 Tbsp sour cream
- 1 Tbsp oil
- juice of 1 large orange (1/4-1/3 cup)
- Whisk together dry ingredients in a mixing bowl. In a separate bowl, combine wet ingredients until well blended. Stir wet ingredients into the dry until smooth. Cook on a greased griddle or skillet.
4. Tips and advices:
- You can substitute ½ cup of gluten free pancake mix. Just add the spice and wet ingredients in the recipe. Or substitute ½ cup of all purpose flour. You may have to play with the juice amounts to achieve desired consistency.