Apricot And Walnut Pancakes With Orange Sauce Food

GERMAN PANCAKES

Steps:

• Preheat the oven to 400°F. Whisk together milk, flour, and salt until smooth. Add the eggs and beat well.
• Melt the butter in a pie plate in the hot oven. When it is bubbling hot, using hot pads, tilt to cover the bottom and sides of the pie plate. Quickly pour in the egg mixture and sprinkle with cinnamon.
• Bake for 15 minutes. The sides of the pancake will rise high over the rim of the pie plate. Remove from the oven and serve immediately. Sprinkle with powdered sugar and/or serve with Orange Sauce.

APRICOT AND WALNUT PANCAKES WITH ORANGE SAUCE

Steps:

• Main Procedure
• For the pancakeCombine the wheat flour, soyamilk, sugar, salt and fruit salt in a bowl and mix well to make a thick batter. Heat a non-stick pan, pour a laddleful of the batter to make a circle of 100 mm. (4") in diameter. Cook on both sides using little oil till it turn golden brown in colour.Repeat with the remaining batter to make 5 more pancakes and keep aside.
• For the orange sauceHeat a non-stick pan, add the marmalade, lemon juice and ¼ cup water and mix well.Melt it over a low flame and keep aside.
• How to proceedDivide the stuffing into 6 equal portions and keep aside.Just before serving, arrange a pancake on a serving dish. Place a portion of stuffing over it and spread it evenly. Pour 1 tsp of warm orange sauce over the stuffing. Repeat with the remaining pancakes, stuffing and sauce to make 5 more pancakes and serve immediately. Alternatively make layers of pancakes and stuffing as shown in the picture.

APPLE WALNUT PANCAKES

Steps:

• In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on 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. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

ORANGE PANCAKES WITH ORANGE SAUCE

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 WALNUT PANCAKES

Steps:

• Combine all the dry ingredients.
• Beat the egg and milk until thoroughly blended.
• Add to the dry ingredients.
• Lightly oil a frying pan and heat until hot.
• Using 2 tablespoons of batter, drop onto the hot skillet.
• Brown lightly on both sides.
• Remove from the skillet and fold into quarters.
• Set aside.
• To make the sauce-------.
• In a saucepan over low heat, melt the butter in the orange juice, and then slowly add the remaining ingredients.
• Remove from heat.
• In a large skillet, arrange the pancakes side by side.
• Pour the sauce on top.
• Reheat before serving.

APRICOT PANCAKES WITH HONEY BUTTER

Steps:

• For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
• Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
• Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve