ORANGE-SCENTED DUTCH BABY PANCAKE WITH STRAWBERRY-MINT COMPOTE AND BLOOD ORANGE MAPLE SYRUP
Steps:
- Preheat the oven to 450 degrees F.
- In a blender, blend the eggs and egg white until frothy. Add the milk, flour, 2 tablespoons of the melted butter, sugar, vanilla and salt and blend just until smooth. Using a spatula, scrape down the sides of the blender. Add the orange zest and pulse just to combine.
- In a cast-iron skillet over medium heat, heat remaining 2 tablespoons butter. Once hot, pour in the pancake mixture and transfer to the oven. Cook until golden brown and puffy, about 20 minutes.
- Top with powdered sugar. Slice and serve with Strawberry-Mint Compote and Blood Orange Maple Syrup.
- Place the strawberries, orange juice, honey and orange peel in a small saucepan over medium-low heat. Cook, stirring occasionally, until the strawberries are soft, about 8 minutes. Remove the orange peel. Stir in the mint. Serve warm or cold.
- Stir the blood orange juice and maple syrup together in a small bowl. Set aside.
PANCAKES WITH ORANGE SYRUP
When Kimberly Rayfield ran out of milk for her pancake batter, she substituted orange juice-with terrific results. "Everybody said they were the best I'd ever made," she writes from her home in Cleveland, Tennessee.
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 469 calories, Fat 11g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 857mg sodium, Carbohydrate 78g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.
ORANGE POPPY SEED PANCAKES WITH ROSEMARY MAPLE SYRUP
Provided by Gabriella Vigoreaux
Categories Breakfast Brunch Fry Kid-Friendly Quick & Easy Orange Rosemary Poppy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 18 to 20 pancakes
Number Of Ingredients 16
Steps:
- For the rosemary syrup:
- In a small saucepan, combine maple syrup and rosemary. Bring to a boil, then reduce to a simmer, cover, and cook for 8 minutes. Remove saucepan from heat and keep covered until you're finished cooking the pancakes. When ready to serve, discard the rosemary and transfer rosemary syrup to a serving vessel.
- For the pancakes:
- In a large bowl, combine the flour, poppy seeds, sunflower seeds, baking powder, baking soda, and salt. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, sugar, orange zest, and orange juice. Add the wet ingredients to the dry ingredients, and stir until just combined. (Do not overmix; the batter will be slightly lumpy.)
- Heat a large skillet or griddle to medium and brush it with a bit of butter. Using a 1/4-cup scoop, drop batter onto skillet to form pancakes. Cook until bubbles start to form on the surface, 1 to 2 minutes. Flip and cook until lightly browned on the bottom, about 30 seconds more. Repeat with the remaining batter, brushing pan with butter as needed.
- Serve pancakes topped with butter and drizzle with the rosemary syrup.
FLUFFY PANCAKES WITH ORANGE MAPLE SYRUP
How do you make pancakes nice and fluffy but still really moist? Add mashed potatoes! The orange maple syrup combines the flavours of orange, apricot and maple, to create a sweet, flavourful thin sauce. Do not skip beating the egg whites, as this is what makes the pancakes fluffy.------ Recipe created by me for RSC #9!
Provided by LUv 2 BaKE
Categories Breakfast
Time 40m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 17
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.
ORANGE MAPLE PANCAKES & SYRUP
Delicious pancakes, especially when served with the orange maple syrup. I make mine with medium-pulp orange juice and leave out the zest, but feel free to add the orange zest if you have some on hand! This recipe makes quite a few pancakes, which is good because they disappear quickly. Enjoy!
Provided by dulce_amore
Categories Breakfast
Time 36m
Yield 16 pancakes, 4-8 serving(s)
Number Of Ingredients 16
Steps:
- To make the syrup, combine maple syrup, vanilla, orange juice, and zest in a small saucepan over low heat. Remove when hot (do not allow to boil). Keep warm.
- To make the pancakes, combine flour, sugar, baking powder, and salt in a medium bowl. Add milk, orange juice, maple syrup, zest, butter, and eggs. Stir just until combined (little lumps are okay).
- Heat a griddle or a 12- to 14-inch skillet over a medium flame. When hot, brush lightly with vegetable oil. Using a 1/4-cup measure, pour batter onto hot griddle, making a few pancakes at a time. Cook until big bubbles form on top and edges are golden. Flip with a spatula and continue cooking until undersides are also golden.Transfer serving plate.
- Repeat with remaining batter, brushing griddle with additional oil if pancakes begin to stick. Serve warm with butter and orange-maple syrup.
Nutrition Facts : Calories 995, Fat 25.7, SaturatedFat 15, Cholesterol 158, Sodium 1307.8, Carbohydrate 175.1, Fiber 2.6, Sugar 86.8, Protein 17.8
SOUR CREAM & BACON PANCAKES WITH WARM ORANGE-MAPLE SYRUP
Serve our Sour Cream & Bacon Pancakes with Warm Orange-Maple Syrup. Try these delicious Sour Cream & Bacon Pancakes with Warm Orange-Maple Syrup today!
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Heat large skillet sprayed with cooking spray on medium heat. Meanwhile, whisk eggs, milk, sour cream and oil in large bowl until well blended. Mix next 4 ingredients. Add to egg mixture; whisk until well blended.
- Ladle batter into hot skillet, using 1/4 cup batter for each pancake. Sprinkle each with about 1 Tbsp. bacon. Cook 3 min. or until bubbles form on top, then turn to brown other sides.
- Mix syrup and zest in microwaveable bowl. Microwave on HIGH 1 min.; stir. Strain into pitcher. Serve with pancakes.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0.8968 g, Sugar 0 g, Protein 11 g
ORANGE MAPLE SYRUP
Make and share this Orange Maple Syrup recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a small saucepan heat maple syrup and orange juice. Bring to a boil over high heat.
- Serve warm.
Nutrition Facts : Calories 642.1, Fat 0.3, Sodium 29, Carbohydrate 164.8, Fiber 0.1, Sugar 148, Protein 0.5
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