ORANGE RICOTTA PANCAKES
These ricotta pancakes with honey orange sauce are quick, easy and healthy - not to mention delicious!
Provided by Jovita | Yummy Addiction
Categories Breakfast
Time 20m
Number Of Ingredients 16
Steps:
- In a medium saucepan, combine the honey and orange juice. Bring to a boil over medium heat, stirring frequently. Remove from heat and mix in the orange zest. Let to cool. The syrup will thicken as it cools.
- In a medium bowl, blend flour, baking soda, baking powder and salt. Set aside.
- In a small saucepan, heat milk and butter over medium-low heat, until butter is melted. Remove from heat and let cool slightly. Mix the orange juice into the milk mixture and set aside.
- In the bowl of an electric mixer, beat the egg whites until they begin to bubble. Add 1 tablespoon sugar and continue beating until soft peaks form. Set aside.
- In a large bowl, whisk egg yolks with 2 tablespoons sugar until light and creamy. Whisk in the orange zest and vanilla. Whisk in a quarter of the milk mixture, then whisk in the remaining milk mixture until smooth. Slowly add flour mixture, stirring only until dry ingredients are moist but still lumpy. Do not overmix. Using the rubber spatula, stir in the ricotta cheese. Finally, fold the egg whites into the batter until just combined. The batter will be lumpy.
- Heat a large nonstick frying pan over medium heat until hot. Scoop ⅓ cup batter for each pancake and cook until bubbles appear on top. Carefully flip over and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Serve warm with the honey orange syrup.
Nutrition Facts : ServingSize 1 pancake, Calories 217 kcal, Fat 9.1 g, Cholesterol 69.5 mg, Sodium 189.6 mg, Carbohydrate 29.3 g, Sugar 16.5 g, Protein 5.8 g
ORANGE RICOTTA PANCAKES
These pancakes rise up fast, like little souffles, and are best eaten right away so make sure your family is ready and waiting with their plates. The cheese flavor is subtle, but present. Although they are delicious with syrup, I actually preferred mine plain, eaten with my fingers like a little flat cupcake. I think they would also be lovely with a light dusting of confectioners' sugar or maybe even a bit of orange blossom honey. These pancakes get their incredible height and lightness from thickly beaten egg whites. To assure your whites stiffen perfectly, beat in a clean, cool metal bowl that has been wiped down with a cut lemon and then cleaned with a paper towel. This will get rid of any soap or oil residue left behind from previous uses.
Provided by Alejandra Ramos
Categories main-dish
Time 25m
Yield 2 to 3 servings (About nine 3-inch pancakes)
Number Of Ingredients 14
Steps:
- Mash the sugar and orange zest together with the back of a spoon in a small bowl or on a cutting board. Sift together the flour, baking powder, baking soda and salt in a large bowl. Add the sugar-and-zest mixture and whisk to combine. Combine the ricotta, sour cream, heavy cream, orange juice and egg yolks with a whisk in a medium bowl. Add the ricotta mixture to the flour mixture and combine with a rubber spatula until just smooth; don't overmix.
- Rub the 1/2 lemon over the inside of a chilled medium metal bowl, then wipe the bowl dry with a paper towel. Add the egg whites to the bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold about 1/3 of the egg whites into the batter, then add the remaining egg whites. Don't worry if there are slight streaks of egg whites in the batter. Heat a nonstick or cast-iron griddle and grease with 2 tablespoons of butter. Pour or ladle about 1/3 cup of batter onto the griddle for each pancake, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the edges come together, about 2 minutes. Slip a spatula under each pancake, flip gently and cook until the edges come together and the pancake has risen, about 1 minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve immediately. You can also add a sprinkle of confectioners' sugar or a drizzle of orange blossom honey, if desired.
ORANGE BUTTER
A great spread for pancakes, muffins and toast. This butter smells great and adds just a little orange flavor to what ever you use it on. For a pretty serving idea use half a hallowed out orange as a serving dish.
Provided by Debbwl
Categories Low Protein
Time 10m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- In a bowl combine ingredients.
- Mix well. If using half orange as serving bowl fill now.
- Serve at room temperature.
Nutrition Facts : Calories 1696.2, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1621.3, Carbohydrate 17.6, Fiber 0.2, Sugar 16.6, Protein 2
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.
BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP
Provided by Bobby Flay
Time 30m
Yield 12 pancakes (4 servings)
Number Of Ingredients 19
Steps:
- Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
- Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
- Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
- Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
- Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND CINNAMON MAPLE SYRUP
Provided by Bobby Flay | Bio & Top Recipes
Time 2h12m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
- Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
- Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
HONEY-ORANGE PANCAKES WITH ORANGE BUTTER
Make and share this Honey-Orange Pancakes With Orange Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 14 pancakes
Number Of Ingredients 14
Steps:
- Make Orange Butter-Add all ingredients to a bowl; blend using an electric mixer, until soft and creamy.
- Place the butter on a waxed paper and form it into a log; roll the paper up around the log, and twist the ends to seal; freeze until firm.
- Use the butter directly from the freezer, slicing off pats as needed, or soften in the refrigerator.
- Make the pancakes-in a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the yogurt, orange juice, egg, honey, melted butter, and lemon extract together; blend well.
- Pour the liquid ingredients over the dry ingredients; mix together with a whisk, stopping when everything is just combined (don't worry if batter is a little lumpy).
- With a rubber spatula, fold in the orange zest.
- Lightly butter/oil/spray a griddle or large skillet; preheat over medium heat (if using electric griddle, set to 350°).
- Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading.
- When pancakes underside are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown (these are soft, so you've got to get your spatula under them and flip them with conviction, or they may fold over on themselves).
- Serve immediately with a drizzle of maple syrup or honey and a slathering of Orange Butter.
Nutrition Facts : Calories 179, Fat 10.1, SaturatedFat 6.2, Cholesterol 41.4, Sodium 90.8, Carbohydrate 20.7, Fiber 0.3, Sugar 11.9, Protein 2.4
HONEY PANCAKES
Bee sweet to your family with delicious honey pancakes! They'll love the honey-cinnamon syrup, too.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until warm; keep warm.
- Heat griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, stir all pancake ingredients until blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
- Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
Nutrition Facts : Calories 245, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg
HONEY-ORANGE BUTTER
A nice spread for scones, toasst or croissants. A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner.
Provided by Jubes
Categories Citrus
Time 15m
Yield 2/3 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in a bowl or food processor, until thoroughly combined.
- Transfer to a ramekin or small serving dish and refrigerate for about 10 minutes.
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
HONEY ORANGE BUTTER
Yummy. Easy. Great on nut roll, poppyseed roll, mmmgood sweet potato rolls, and other breads and muffins.
Provided by Gaia22
Categories Oranges
Time 13m
Yield 3/4 cup, 36 serving(s)
Number Of Ingredients 3
Steps:
- Remove butter from refrigerator and allow to soften at room temperature, about 10 minutes.
- Cream butter, honey, and orange peel in small bowl.
- Transfer to serving dish. Store in refrigerator, covered. Serve at room temperature.
- *Note: Some separation between the butter and honey will occur after setting up in the refrigerator. This honey is still yummy on warm bread!
Nutrition Facts : Calories 32.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 6.8, Sodium 18.3, Carbohydrate 2.6, Sugar 2.6
PANCAKES WITH BLOOD ORANGE HONEY SAUCE
Pancakes with Blood Orange Honey Sauce Garnished with Strawberries. Could be served for breakfast or desert. Makes up to 12 pancakes which are 1/4 cups in size each or 4 very large pancakes. Created for RSC #11.
Provided by Chef floWer
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Blood Orange Honey Sauce: In small saucepan, add honey, blood orange juice and cornflour, whisk well until sauce ingredients are blended.
- Put saucepan over a medium heat and bring mixture to a boil, whisking occasionally and cook until sauce starts to boil, then remove from heat.
- Whisk in butter until completely dissolved into the sauce. Set aside and allow cooling until pancakes are ready.
- Pancake: In a large bowl, add sifted flour, baking powder, salt and sugar, mix well and make a small well in the centre of the bowl with the dried ingredients.
- Add the egg in centre of the well, then add melted butter, slowly add milk and mix until smooth. (You may not need to add the entire 1 1/2 cups of milk, consistence of mixture needs to be smooth).
- Using the cooking spray, lightly oil pancake pan or non stick frying pan over medium heat.
- Once pan is hot, pour approximately 1/4 cup of pancake mixture onto the pan. Brown on one side of pancake then flip, brown other side of pancake, place cooked pancake onto a warm plate. Repeat this step until all the pancake mixture has completed. Note: Only flip once as pancake will become tough and not light.
- To assemble: Equally divided pancakes on four plates. Equally pour blood orange honey sauce on top of the pancakes and then add strawberries on top of the sauce.
- Enjoy.
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