Pancakes With Orange Syrup Food

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-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.

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.

ORANGE PANCAKES WITH ORANGE SAUCE

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.

ORANGE PANCAKE SYRUP

Steps:

• In a small saucepan mix all ingredients.
• Cook on low heat until thickened and bubbly, approx 2 - 3 minutes.

ORANGE MARMALADE PANCAKES

Steps:

• Preheat the oven to 200 degrees F.
• Beat 8 tablespoons of the butter in a medium bowl with a wooden spoon or spatula until smooth. Add 1 tablespoon of the marmalade and mix until well combined. Set aside at room temperature.
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk the milk, vanilla, eggs and remaining 1 tablespoon marmalade in a medium bowl until combined. Melt the remaining 3 tablespoons butter in a large nonstick skillet over medium heat. Cool slightly and then whisk into the milk mixture (reserve the skillet for making the pancakes). Add the milk mixture to the flour mixture and whisk until it just comes together in a thick and lumpy batter.
• Heat the reserved skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter into the skillet for each pancake. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked in the center, about 1 minute more.
• Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the orange marmalade butter and orange segments. Drizzle with maple syrup if using.

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.

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.

GINGERBREAD PANCAKES WITH CRANBERRY ORANGE SYRUP

Steps:

• TO MAKE SYRUP: Combine corn syrup, concentrate and sauce in a medium saucepan; bring to a boil. Reduce heat and simmer for 3 minutes without stirring. Watch carefully to prevent syrup from foaming over. Remove from heat. Chill to thicken. Serve at room temperature or warm.
• TO MAKE PANCAKES: Combine dry ingredients in a medium mixing bowl. Combine liquid ingredients in a separate bowl. Add to dry ingredients, mixing just until the dry ingredients are moist.
• Spoon about 1/4 cup batter for each pancake onto a lightly greased skillet. Cook until lightly browned on both sides. Turn pancake when surface bubbles and underside is lightly browned.

LEMON-RICOTTA PANCAKES WITH ORANGE-MAPLE SYRUP

Steps:

• SYRUP:.
• Remove peel from 1 orange with vegetable peeler and reserve.
• Cut off peel and white pith from remaining oranges.
• Cut orange sections from membranes and place in small bowl.
• Squeeze all juice from membranes and add water or additional orange juice if needed to equal 1/2 cup.
• Pour juice into saucepan.
• Add reserved orange peel, sugar and cinnamon stick and simmer, stirring until sugar dissolves.
• Reduce heat to med-low and simmer 10 minutes, swirling pan occasionally until mixture becomes syrupy.
• Pour through sieve over reserved orange sections.
• Stir in maple syrup and let stand while making pancakes.
• PANCAKES.
• Preheat oven to 225 degrees.
• In food processor, process ricotta, egg yolks, sugar, lemon zest and vanilla until smooth.
• Add milk and dry ingredients and process until blended.
• Pour batter into bowl.
• Beat egg whites until stiff peaks form.
• Gently fold egg whites into batter.
• Lightly oil griddle and heat over medium.
• Drop batter by 1/4 cup cupfuls and cook 2 minutes, or until lightly browned, per side .
• Keep warm in oven while cooking remaining batches.
• Serve with syrup.

ORANGE MAPLE PANCAKES & SYRUP

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.

PANCAKES WITH ORANGE HONEY BUTTER

Steps:

• In a bowl, combine flour, baking powder, baking soda and salt. Combine buttermilk, eggs, oil and honey; add to dry ingredients and mix well. , Pour batter by 1/4 cupfuls onto a lightly greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. , For orange honey butter, combine butter and honey in a medium bowl; beat well. Stir in orange juice concentrate until smooth. Serve with pancakes.

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.

ORANGE RICOTTA PANCAKES WITH ORANGE HONEY SYRUP

Steps:

• Pour boiling water over corn meal; they said corn flour. I just whirred corn meal in a food processor until finer flour.
• Sift dry ingredients together.
• Whisk together wet ingredients; add cornmeal, egg, milk, lemon juice.
• Add to dry ingredients.
• Add zest to ricotta (I used 1 teaspoon dried orange zest).
• Fold in mixture.
• Fry in silver dollar size pancakes with butter; they will stick easily and burn fast.
• Meanwhile boil together syrup. The original recipe boiled a vanilla bean but I substituted vanilla in it; your choice. I just used honey and butter great stuff.