Sour Cream Pancakes with Orange Buttermilk Syrup

Directions

1. In a medium size bowl stir the flour, sugar, baking powder and salt together.
   

2. In another bowl whisk together the sour cream, milk, eggs, vanilla and orange zest if using. Pour the wet ingredients into the dry and mix just until combined.
   

3. Turn the griddle up to 360 degrees and wipe it with a little canola oil. I like to brush on a little oil and then go over it with a paper towel so there is only a slight film of oil to prevent the pancakes from sticking. Bake pancakes on the hot griddle until you see the tiny bubbles form and break. Turn over and bake until golden brown. Serve immediately with Orange Buttermilk Syrup.
   

4. Prepare Orange Buttermilk Syrup:
   

5. In a medium sauce pan over medium heat bring the butter, buttermilk, sugar and corn syrup to a boil. Boil for 2 minutes. Remove from heat.
   

6. Stir in the baking soda and vanilla. The syrup will foam up pretty high. Whip until mixed together. Let it sit a minute while the foam goes down.
   

7. Add the juice of one large orange. Stir until combines. Serve warm over pancakes.
   

8. Serve with: Bacon
   

Variations:

1. Omit the Orange Zest in the pancakes and the orange juice in the syrup. Use the syrup over any pancake recipe. Add bananas to the sour cream pancakes and serve with plain buttermilk syrup.