Orange Chocolate Chip Pancakes Food

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.

PANCAKES WITH ORANGE SYRUP

Steps:

• In a bowl, combine the flour and sugar. Whisk the egg, milk, orange juice, oil and vanilla until blended; stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown., Meanwhile, for syrup, combine the sugar, cornstarch and orange juice in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Serve warm with pancakes.

ORANGE WHITE CHOCOLATE CHIP PANCAKES

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.

ORANGE CHOCOLATE CHIP PANCAKES

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.).

ORANGE CHOCOLATE CHIP PANCAKES

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.)

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.

ORANGE RICOTTA PANCAKES

Steps:

• 1. Combine the egg yolks, ricotta cheese, sugar, and orange zest in a medium bowl. Using a whisk or a mixer set on medium speed, beat for 2 minutes, or until creamy.
• 2. Sift the flour over the egg mixture. Using a large spoon or spatula, fold the flour into the egg mixture, being careful not to overmix or your pancakes will be tough.
• 3. In a bowl with the mixer set on high speed, beat the egg whites with the pinch of salt for about 1 minute, or until they hold stiff peaks. Whisk about one fourth of the egg whites into the ricotta mixture; then fold the remaining whites in gently but thoroughly.
• 4. Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
• 5. Lightly butter the griddle. Using a ladle, form pancakes on the griddle, using 1/4 cup batter for each pancake. Cook the pancakes until a few bubbles form on the surface of each one.
• 6. Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.