First, carefully grate the outer peel of one orange to collect about a tablespoon of zest—this adds a wonderful citrus aroma. Then, squeeze the juice from both oranges into a small bowl, making sure to remove any seeds. In a separate large bowl, combine the flour, baking powder, sugar, salt, and the freshly grated orange zest. Use a whisk or fork to mix these dry ingredients thoroughly, ensuring the zest is evenly distributed throughout the flour mixture.
Crack the egg into a medium bowl and beat it lightly with a fork or whisk until smooth. Add the freshly squeezed orange juice along with about half a cup of milk. Whisk these wet ingredients together until they blend evenly. The mixture should look smooth and a little frothy.
Slowly pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, gently fold the two together. Stir just until the flour disappears and the batter looks consistent. It’s important not to overmix here; a few small lumps are okay. The batter should be thick but still run off the spoon easily. If it feels too stiff, add a splash of milk little by little until you get the right pourable texture.
Heat a non-stick frying pan or griddle over medium heat. Lightly brush the surface with melted butter or oil to prevent sticking. Pour about ¼ cup of batter for each pancake onto the pan, leaving space between them. Cook for about 2-3 minutes until small bubbles appear on top and the edges start to look set and dry. Carefully flip each pancake and cook for another 1-2 minutes until golden brown and cooked through. Transfer to a warm plate and repeat with the remaining batter. Serve your orange pancakes hot, topped with syrup, honey, or extra orange slices if you like.
