Find Orlando Family Magazine on Facebook! Follow Orlando Family Magazine on Twitter!

Chef Recipe: 1921 by Norman Van Aken’s Golden Pancakes

Chef Norman Van Aken teaches how to make one of his Mount Dora restaurant’s most popular dishes

Founded by the titular James Beard Award-winning chef, Mount Dora’s 1921 by Norman Van Aken focuses on modern Florida cuisine, as well as local ingredients and culinary traditions. This month, Van Aken teaches how to make his Golden Pancakes, a popular brunch item. (Serves 4 to 6.)


Homemade Pancake Mix, Part 1
1 cup & 2 tbl. old-fashioned rolled oats
1-1/2 cups all-purpose flour
1 tbl. sugar
1 tbl. baking powder
2 tsp. kosher salt
1 tsp. cinnamon
1 tsp. baking soda
1/4 cup canola oil

Homemade Pancake Mix, Part 2
1 cup whole-milk buttermilk
1 large egg
Zest of 1 lemon
Zest of 1 orange

Citrus Curd
5 large eggs
1 cup & 1 tbl. sugar
1 cup mango puree
1/2 cup passionfruit puree
8 oz. unsalted butter, chilled & diced
Fresh lemon or lime juice to taste
1 pinch kosher salt
Diced fruit of choice, for serving


1. Place all “part 1” pancake mix ingredients except oil in the bowl of an electric mixer and mix by hand
2. Attach the beater to the mixer and drizzle in oil while beating
3. Mix can be frozen in an airtight container for up to 6 weeks if not used immediately
4. In a blender, combine “part 2” pancake mix ingredients and 1 cup of prepared pancake mix
5. Blend until nearly smooth
6. Pour into a plastic or glass container and chill in refrigerator for at least 30 minutes
7. In a large bowl, whisk together the citrus curd’s eggs, sugar and both fruit purees
8. Place the bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl
9. Heat over simmering water until the egg mixture thickens, whisking intermittently
10. Remove from heat and whisk in the diced butter and salt
11. Taste and adjust seasoning with a squeeze of lemon or lime juice, or pinch of salt
12. If not used immediately, store in an airtight container with a piece of plastic wrap covering the surface to prevent skin from forming
13. Heat a griddle or large skillet over medium heat
14. Place a baking pan in the oven and preheat to 200F
15. Once the griddle is hot, grease with cooking spray or clarified butter
16. Pour the batter for one pancake at a time in one motion
17. Wait for a matte look and the appearance of a few bubbles (appx. 3 minutes)
18. Flip the pancake and cook the other side for another minute
19. Repeat, then transfer the finished pancakes to the warm pan in the oven and cover with a folded dry towel
20. When ready to serve, stack as many pancakes as possible on a plate, smearing each with citrus curd
21. Sprinkle with diced fruit of your choosing

For 1921 by Norman Van Aken reservations, call (352) 385-1921 or visit them online at

This article originally appeared in Orlando Family Magazine’s March 2017 issue.