Orange Cinnamon Pancakes Food

ROSE WATER OR ORANGE BLOSSOM PANCAKES

Steps:

• Mix the flour, baking powder, cardamon (or cinnamon), sugar, and salt in medium bowl.
• Beat the egg, honey, rose water (or orange blossom water) and oil together in small bowl. Then combine the egg mixture with the dry ingredients. Stir until well blended.
• Note: 1/2-1 cup of water may need to be added to the batter to get the right consistency.
• Pour a small amount of almond oil onto griddle then heat. Ladle a small amount of the batter onto the griddle.
• Smooth into a circle then fry until bubbles appear and edges are dry. Flip over & continue to cook until the other side has turned golden.

ORANGE-CARDAMOM PANCAKES

Steps:

• Add the flour, sugar, baking powder, cardamom and salt to a large bowl and whisk to combine. In a medium bowl, whisk the milk, eggs, orange extract, orange zest and 3 tablespoons melted butter until combined.
• Pour the wet ingredients into the dry mixture and mix to combine using a large spoon or rubber spatula. Using a whisk or a handheld electric mixer on high speed, beat the batter until smooth, about 30 seconds.
• Heat a large nonstick skillet or griddle over medium. Add butter for greasing, tilting the pan to coat the bottom. Working in batches, cook the pancakes, using about 1/3 cup batter for each. Cook each batch of pancakes until bubbly on top and golden-brown underneath, 1 to 2 minutes, then flip and cook until golden-brown on the second side, 1 to 2 minutes. Repeat with the remaining batter, adjusting the temperature and adding more butter as necessary.
• Transfer pancakes to serving plates. Drizzle with maple syrup and top with butter, as desired.

ORANGE CINNAMON PANCAKES

Steps:

• Combine oats and orange juice in large bowl. Cover and refrigerate overnigh.
• Just before cooking, sift flour, baking powder, baking soda, salt and cinnamon into oat mixture. Add eggs, oil, honey and orange peel; stir until just blended.
• Coat large nonstick griddle or skillet with nonstick cooking spray. Heat over medium-low heat until hot.
• For each pancake, spoon 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles appear. Turn pancakes; cook until pancakes are lightly browned.
• Garnish with yogurt and orange slices, if desired.

ORANGE PUMPKIN PANCAKES WITH VANILLA WHIPPED CREAM, CINNAMON MAPLE SYRUP AND THICK-CUT BACON

Steps:

• Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous. Make a well in the dry ingredients. Pour the wet ingredients into the well and mix until combined.
• Preheat the griddle.
• Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks. Fold the egg whites into the batter in thirds. Do this quickly and gently, so the pancakes will be light and fluffy.
• Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess. Spoon or ladle the batter onto the griddle to the desired size of the pancake. When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown.
• Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup, Vanilla Whipped Cream and Thick-Cut Bacon on the side.
• Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Yield: 1 cup.
• Beat the cream and vanilla in a mixing bowl, using a whisk or hand beater, until the cream starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and holds soft peaks. Yield: 3 cups.
• Place the bacon in a medium saute pan over medium heat. Cook until the fat starts to render out and the bacon turns golden brown and crispy, 4 to 6 minutes. Transfer the bacon to a paper-towel-lined plate to drain.

BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND CINNAMON MAPLE SYRUP

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.

CINNAMON ORANGE PANCAKES

Steps:

• Whisk together the flour, cinnamon, and salt in a small bowl. Set aside.
• Beat the egg in a large mixing bowl. Whisk in the buttermilk, vanilla, and orange zest. Gradually whisk in the flour mixture until well combined. Whisk in the baking soda.*
• Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4" diameter pancake. Continue until you can't fit any more pancakes in your pan. Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip. Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.
• Continue to cook the pancakes until the batter is gone, adding 2 Tbsp butter to your pan between each batch.Serve immediately with warm maple syrup.Enjoy!

BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP

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.

CINNAMON ROLL PANCAKES

Steps:

• Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, ½ tsp cinnamon and a generous pinch of salt. Whisk to combine. Crack in the eggs, add ½ the butter and all the milk, then whisk to a smooth batter. Will keep in the fridge overnight.
• Stir the rest of the cinnamon, the light brown sugar and the maple syrup into the remaining melted butter. Add 3 tbsp of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.
• When you're ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon 2-3 tbsp mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time. Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another 2-3 mins until golden and cooked through. Keep warm in a low oven while you continue cooking the rest of the batter.
• Serve the pancakes with yogurt and extra maple syrup, if you like.

FLUFFY PANCAKES WITH ORANGE MAPLE SYRUP

Steps:

• For the MASHED POTATO: peel and dice two medium-small white potatoes.
• Place in a medium saucepan on high heat and add enough water to cover.
• Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.
• Mash potatoes with potato masher and enough milk to make them creamy.
• For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and pinch cinnamon in a small saucepan, heat on medium heat till boiling.
• Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.
• In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.
• Stir in pancake syrup. Serve warm.
• For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.
• Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.
• Add ¾ cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.
• Add milk and vanilla, and whisk till smooth.
• Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.
• Fold in beaten egg whites.
• On a greased or cooking sprayed griddle or pan, cook pancakes using ¼ cup per pancake (batter will be quite thick); cook until bubbles start to appear and flip.