ORANGE WHITE CHOCOLATE CHIP PANCAKES
I was feeling a little adventurous this morning and decided to shake up the basic pancake recipe. The orange flavor is noticeable, but subtle, and melds nicely with the white chocolate chips. They were a huge hit.
Provided by adryonalora
Categories Oranges
Time 20m
Yield 16 pancakes, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix your dry ingredients together in a large bowl.
- In a separate bowl, mix wet ingredients together, including the orange zest but NOT the butter.
- Pour your wet ingredients into the large bowl with the dry ingredients and mix until just combined. Add the melted butter and stir it in!
- Preheat your griddle/pan over medium heat. When it is nice and toasty, rub a little butter (or non-stick cooking spray) across the surface. It should sizzle and bubble just a little, but should not be smoking.
- Pour batter onto your pan using a 1/4 cup of the batter for each pancake. When you get the beginnings of the tell-tale bubbles, sprinkle some white chocolate chips onto the wet pancake. However many you use is up to you. A little does go a long way, since they will melt and spread out a little.
- When the bubbles are really talking to you, flip the pancake and cook until the other side is golden brown. Continue with the remaining batter.
- Enjoy with the toppings of your choice.
CHOCOLATE CHIP-PISTACHIO PANCAKES WITH SALTED HONEY CARAMEL SYRUP
Steps:
- For the syrup: Stir the honey and cream together in a deep saucepan. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer. Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt. Cool to warm before serving. (The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.)
- For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a bit more buttermilk. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the pistachios and chocolate.
- Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F.
- Heat a nonstick griddle or skillet over medium heat and brush with butter. Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes. Transfer the cooked pancakes to the oven and repeat with the remaining batter.
- To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds. Serve hot.
CHOCOLATE CHIP PANCAKES
Steps:
- In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
- In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
- Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.
ORANGE CHOCOLATE CHIP PANCAKES
Make and share this Orange Chocolate Chip Pancakes recipe from Food.com.
Provided by Mom2Rose
Categories Breakfast
Time 10m
Yield 4 pancakes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together all ingredients except chips until just combined.
- Heat a griddle over medium heat until hot and lightly brush with additional oil.
- Working in batches, pour a scant 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1 1/2 teaspoons chips.
- Cook until bubbles appear on surface and undersides are golden-brown, about 1 minute.
- Flip with a spatula and cook other side, about 1 minute more (Lightly oil griddle between batches.).
Nutrition Facts : Calories 1396.2, Fat 81.7, SaturatedFat 35, Cholesterol 253.2, Sodium 1792.6, Carbohydrate 155.4, Fiber 8, Sugar 65.6, Protein 24.9
CHOCOLATE CHIP PANCAKES
These sweet, fluffy, American-style pancakes are packed full of chocolate chips. Serve with a scoop of whipped cream or ice cream for a winning family treat
Provided by Esther Clark
Categories Breakfast, Brunch
Time 15m
Yield Makes 12 pancakes
Number Of Ingredients 8
Steps:
- Sieve the flour, baking powder and ¼ tsp salt into a large mixing bowl. Add the caster sugar and stir until well combined.
- Whisk the eggs and milk together in a jug. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a whisk to combine everything and create a smooth batter. Fold through most of the chocolate chips.
- Heat a small knob of butter in a large non-stick frying pan over a medium heat, swirling it round to coat the pan. Add 2-3 tbsp of the batter to the pan and cook for 1-2 mins, or until bubbles begin to rise to the surface. Flip the pancake over and cook for 2 mins on the other side for the same amount of time, or until golden brown and puffed up. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
- Stack the pancakes on plates and top with any leftover chocolate chips and a dollop of whipped cream or ice cream, if you like.
Nutrition Facts : Calories 624 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 39 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.53 milligram of sodium
ORANGE CHOCOLATE CHIP PANCAKES
Provided by Andrea Albin
Categories Chocolate Fruit Breakfast Brunch Valentine's Day Vegetarian Kid-Friendly Orange Winter Pan-Fry Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 individual pancakes
Number Of Ingredients 10
Steps:
- Whisk together all ingredients except chips until just combined.
- Heat a griddle over medium heat until hot and lightly brush with additional oil. Working in batches, pour a scant 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1 1/2 teaspoons chips. Cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)
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ORANGE-CHOCOLATE CHIP BUTTERMILK PANCAKES RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Published 2007-01-23Servings 10
- Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended. Add 1 tablespoon orange zest and 1/2 cup semisweet chocolate chips to batter, and fold in gently. Transfer to a large measuring cup, and let stand 10 minutes.
- Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. Serve with your favorite maple syrup.
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