We haven’t talked about Pinterest* here, but we probably should. I adore it.

At first, I wasn’t sure how to use it, but decided it would work best for me if I used it to organize things I found online. As I come across recipes or items I like, I pin them, so that I won’t lose track of them later. While this is the way I primarily use it, I also like discovering what other people have pinned.

Every day, I discover new sources of inspiration with just a few clicks. Can you tell I’m addicted? Recently, I came across a pancake recipe mimicking bananas foster in my news feed. I couldn’t get it out of my head. It looked delicious. But instead of making the posted recipe, I did a twist on my go to pancake recipe using orange and cinnamon, two ingredients I had on hand. The flavor combination was inspired by this recipe from Melissa D’Arabian.

The hybrid of these two great recipes is a really special take on pancakes. Warm and filling, it’s perfect for a cozy night in.

Orange & Cinnamon Spiced Buttermilk Pancakes

Makes about 9 pancakes

1 egg

1 c. buttermilk

2 tbsp. vegetable oil

2 tbsp. sugar

1 tsp. vanilla extract

1/4 tsp. cinnamon

Zest from the half of a navel orange

¾ c. and 2 tbsp. all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

Heat a non-stick pan or griddle to medium-high heat and spray it with non-stick spray.

In a large bowl, beat eggs. Next, stir in buttermilk, vegetable oil, sugar, vanilla, cinnamon and orange zest with a whisk until combined.

To the bowl, add the remaining dry ingredients. Stir until just combined. The batter will be lumpy. Do not over mix.

Now, pour the batter, a ¼ cup at a time (I use a measuring cup for this.) on to the pan. Tiny bubbles will appear on the surface of your pancakes as they cook. When the bubbles slow down, they’re ready to flip. The second side cooks faster than the first, so keep an eye on them. You’ll know they’re done when they start to set-up.

While these cook, start on the bananas.

The Bananas

Serves 2

1 banana sliced

1 tbsp. butter

Cinnamon, sprinkled

1/2 tbsp. granulated sugar

1 pinch of salt

Juice from an orange

Melt 1 tbsp. butter in a pan over low heat. Add the sliced banana.

Toss the banana slices in the butter letting them start to cook. After a few minutes, add the granulated sugar, salt and cinnamon.

Stir occasionally, allowing them to caramelize. Squeeze the juice from an orange, scraping the pan as you go.

Top the pancakes with the bananas, butter and syrup.

*You can access my boards by clicking on the Pinterest link on the right side of the page.