CREAMSICLE® PANCAKES
This is an orange and vanilla breakfast delight.
Provided by Jamie Mallery
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Stir milk, orange juice, and orange zest together in a bowl. Mix flour, sugar, baking powder, baking soda, and salt together in a separate large bowl. Whisk egg, butter, and vanilla extract into the orange juice mixture. Whisk orange juice mixture into flour mixture until smooth batter forms.
- Heat a lightly oiled skillet over medium-high heat. Drop batter in 1/4-cup 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 235.5 calories, Carbohydrate 34.4 g, Cholesterol 64.2 mg, Fat 8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 496.4 mg, Sugar 9.7 g
ORANGE CREAMSICLE PANCAKES AND ORANGE SYRUP
These Orange Pancakes with Orange Syrup have all the flavors of an Orange Creamsicle! Orange-infused pancakes with sweet cream filling, topped with tangy orange syrup.
Provided by Emily Walker
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Mix together the pancake mix and orange juice.
- Cook on a griddle over medium heat until golden on both sides.
- In a large mixer, beat heavy cream until stiff peaks form. It should be very thick.
- Whip in the powdered sugar, then the instant pudding. Add 2 Tbsp of milk to make the consistency a little more creamy.
- Add all ingredients to a small saucepan and bring to a boil stirring occasionally, remove from heat and serve.
- Sandwich a large dollop of the prepared vanilla cream between two prepared pancakes then drizzle orange syrup over the top.
Nutrition Facts : Calories 679 kcal, Carbohydrate 124 g, Protein 5 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 73 mg, Sodium 409 mg, Fiber 1 g, Sugar 108 g, ServingSize 1 serving
CINNAMON MASCARPONE PANCAKES WITH WARM MORELLO CHERRIES AND HAZELNUTS
Provided by Bobby Flay
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Stir the confectioners' sugar into the 1/2 cup mascarpone and set aside. Whisk together the flour, baking powder, cinnamon, baking soda and salt in a large bowl.
- Whisk together the sugar and eggs until pale. Add the buttermilk, 1/3 cup mascarpone, vanilla and orange zest and mix until combined. Add the wet ingredients to the dry ingredients. Add the butter and mix until just combined. Do not over mix. Let the batter sit at room temperature for 20 minutes.
- Put the cherries and their liquid into a saute pan and warm over medium heat. Add the cherry brandy off the heat, and then return to the heat and flambe (cook off the alcohol). Once the flames die down and the alcohol is cooked out, remove from the heat and stir in the honey. Transfer to a bowl.
- Heat a griddle over medium heat and brush with some melted butter. Add about 1/4 cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Serve 3 pancakes per person, top with cherries, a dollop of the sweetened mascarpone and some chopped hazelnuts.
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