ORANGE RICOTTA PANCAKES
Steps:
- In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with syrup and confectioners' sugar.
Nutrition Facts : Calories 449 calories, Fat 19g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 654mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 1g fiber), Protein 15g protein.
SUNRISE ORANGE PANCAKES
Steps:
- In a small saucepan, combine 4 tablespoons sugar, cornstarch and 3/4 cup orange juice; stir until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat; cool to lukewarm. , Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk and remaining orange juice; stir into dry ingredients just until moistened. , Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with orange sauce.
Nutrition Facts : Calories 440 calories, Fat 13g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 810mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.
ORANGE DESSERT PANCAKES
Have been saving this recipe for over 40 years, expecting to make it someday, & that someday happened this past week! Well, what the heck -- Better late then never for this nice-tasting, easy-to-make dessert! [The recipe takes a 6 ounce can of frozen orange juice concentrate.]
Provided by Sydney Mike
Categories Breakfast
Time 25m
Yield 18 pancakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- FOR THE PANCAKES, Combine egg, cream & 1/4 cup orange juice concentrate.
- Add pancake mix, stirring to remove most lumps.
- Bake on hot greased griddle.
- FOR THE SAUCE, in a saucepan, mix butter, sugar, 1/2 cup orange juice concentrate & zest.
- Heat to boiling, stirring occasionally.
Nutrition Facts : Calories 493.8, Fat 25, SaturatedFat 15, Cholesterol 106.9, Sodium 401, Carbohydrate 64.1, Fiber 1, Sugar 46.7, Protein 5.3
ORANGE PANCAKES
Oh the things I was out of when I created this dish: no milk and no eggs, but we wanted pancakes, dangit! I used flax meal to make up for the protein in the egg (a vegan trick) and substituted orange juice for milk. The result was pancakes bursting with citrus flavor. It's a new favorite in our house! Serve with butter and/or maple syrup.
Provided by Marie Angel Cat
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined.
- Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 64.6 g, Fat 2.7 g, Fiber 9.2 g, Protein 9.6 g, SaturatedFat 0.2 g, Sodium 733.8 mg, Sugar 11.1 g
ORANGE PANCAKES WITH ORANGE SAUCE
A perfect treat for a weekend brunch. It makes a nice presentation and is also very tasty. Three pancakes are stacked with layers of ricotta cheese between them and served with a warm orange sauce. Adapted from The New American Diet Cookbook.
Provided by PaulaG
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- For the sauce, mix the cornstarch, orange rind, orange juice and honey in a small saucepan.
- Bring the mixture to a boil over medium heat, stirring constantly until thickened.
- Remove from heat and stir in the butter until melted.
- Add orange sections to the sauce just before serving.
- For the pancakes, combine the flour, baking powder and orange rind.
- In a seperate bowl, stir together the egg white or egg substitute, honey, milk, orange juice and oil.
- Stir wet ingredients into the dry just until moistened.
- On a well seasoned griddle that has been sprayed with non-stick cooking spray bake 3 pancakes; using 1/3 of pancake mixture for each.
- To assemble, spread 1/2 the ricotta cheese on top of first and second pancake topping with small amount of warm orange syrup.
- Top stack with final pancake and pour remaining warm sauce over all.
- Cut into fourths and serve.
ORANGE PANCAKES
This is a great change of pace, wonderful for brunches or those special occasions. Rich and easy to make these will be a real treat!
Provided by King Jay II
Categories Breakfast
Time 12m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the Eggs, Buttermilk, Butter, Heavy Cream, O.J. and Zest in a medium bowl. Whisk until mixed.
- Add the remaining ingredients in the order listed.
- Add the A.P Flour until desired thickness is achieved.
- Whisk all ingredients until just mixed. Do not over whisk. Lumps are desired.
- Pour batter on skillet set at 325 degrees. Cook each side until golden.
- This recipe can be made a day ahead if refrigerated; before using mix well.
COINTREAU PANCAKES
Full of orangey flavour, this recipe is an easy version of classic crêpes suzette - perfect for dessert
Provided by Mary Cadogan
Categories Dessert, Dinner, Treat
Time 35m
Number Of Ingredients 10
Steps:
- Cream the butter and sugar in a bowl then add the liqueur and orange zest and spread a little over each pancake. Fold the pancakes into quarters and arrange in a large shallow ovenproof dish. Can be chilled for up to a day ahead or freeze for up to a month. Heat oven to 190C/170C fan/gas 5.
- To make the sauce, put the citrus zests, orange juice and sugar in a pan and heat gently until the sugar dissolves. Add 2 tbsp of the liqueur. Bring to the boil then reduce the heat and cook for 7-10 mins until reduced by half. Set aside. Can be cooled and chilled a day ahead.
- Bake the pancakes, covered for 15 mins. Gently warm the sauce until syrupy then stir in a tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.
Nutrition Facts : Calories 516 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
BLUEBERRY & ORANGE TRAYBAKE PANCAKE
Serve this blueberry and orange traybake pancake at the end of a family dinner for a crowd-pleasing dessert. Swap the blueberries for raspberries, if you like
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Brush a 25 x 20 x 2cm baking tray with butter. Tip the flour and baking powder into a bowl and mix in the egg, milk, butter and caster sugar. Stir in the orange zest and 50ml juice.
- Scrape the mixture into the tin and level the surface. Dot the blueberries over the top and bake for 20 mins or until the middle of the pancake feels cooked through when pressed lightly. Dust with icing sugar and serve with more blueberries, blueberry compote or ice cream, if you like.
Nutrition Facts : Calories 230 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
CRANBERRY ORANGE PANCAKES
As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/4 cups syrup).
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.
Nutrition Facts : Calories 574 calories, Fat 17g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1055mg sodium, Carbohydrate 94g carbohydrate (53g sugars, Fiber 3g fiber), Protein 12g protein.
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