Orange Walnut Pancakes Food

OAT AND WALNUT PANCAKES

Steps:

• In large bowl, mix the flours, walnuts, oats, sugar, allspice, cinnamon, salt, and baking powder together well.
• In a medium bowl, mix the soy milk and vinegar together.
• Add the liquid ingredients to the dry ingredients and whisk until well incorporated.
• The resulting batter should be a little thicker than heavy cream.
• Pour about 1/2 cup batter into a lightly oiled nonstick saute pan or skillet and cook until lightly browned on each side.
• Lightly spread with good vegetable margarine and drizzle with pure maple syrup.

ORANGE WALNUT PANCAKES

Steps:

• Combine all the dry ingredients.
• Beat the egg and milk until thoroughly blended.
• Add to the dry ingredients.
• Lightly oil a frying pan and heat until hot.
• Using 2 tablespoons of batter, drop onto the hot skillet.
• Brown lightly on both sides.
• Remove from the skillet and fold into quarters.
• Set aside.
• To make the sauce-------.
• In a saucepan over low heat, melt the butter in the orange juice, and then slowly add the remaining ingredients.
• Remove from heat.
• In a large skillet, arrange the pancakes side by side.
• Pour the sauce on top.
• Reheat before serving.

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 RICOTTA PANCAKES

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.

APPLE WALNUT PANCAKES

Steps:

• In a large bowl, combine the flours, brown sugar, baking powder and salt. Combine the egg whites, egg, milk and oil; add to dry ingredients just until moistened. Fold in apple and walnuts.
• Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.

MAPLE WALNUT PANCAKES

Steps:

• Preheat non-stick pan sprayed with over medium heat.
• Mix all dry ingredients together in a medium bowl.
• In a separate bowl whisk together sour milk, maple syrup and egg. Add to dry ingredients and whisk till completely blended.
• For each pancake pour about a 1/4 cup of batter onto a hot pan.
• Cook on first side until bubbles that form begin to pop and edges look dry.
• With a spatula, turn and cook until second side is rich golden brown.
• Serve with additional maple syrup.

ORANGE PANCAKES

Steps:

• Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined.
• Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C). Drop batter by large 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.

ORANGE WALNUT CAKE

Steps:

• Cream butter and sugar until blended.
• Add eggs, one at a time, beating well after each addition.
• Mix flour and baking powder well.
• Add to first mixture, mixing well.
• Add orange rind, orange juice, walnuts, and raisins, stir until well combined.
• Pour batter into greased and floured loaf pan.
• Bake at 350 for about 50 minutes or until pick inserted in center comes out clean.
• Cool in pan for about 15 minutes.
• Remove from pan, wrap in foil.

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.