CITRUS PANCAKES
Williams-Sonoma pancakes with a great blend of flavors. To ensure your pancakes turn out light and fluffy, do not overmix the batter. Too much stirring will develop the gluten in the flour and produce tough pancakes. Use a griddle or a heavy nonstick fry pan and heat it thoroughly before adding the batter. Turn the pancakes only once, when bubbles appear on the surface and the bottoms are golden brown.
Provided by KellyMac6
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk the eggs until frothy. Sift the flour, sugar, baking powder, baking soda and salt over the eggs and stir to combine. Stir in the yogurt, milk, butter, vanilla and orange zest until smooth.
- Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with butter or spray with nonstick cooking spray.
- Pour 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, greasing the griddle as needed.
- Top the pancakes with orange sections and honey. Makes 12 pancakes;.
Nutrition Facts : Calories 554.8, Fat 18.5, SaturatedFat 10.5, Cholesterol 150.6, Sodium 1195.7, Carbohydrate 81.3, Fiber 4.9, Sugar 26.4, Protein 16.7
FLUFFY CITRUS-SCENTED PANCAKES
These are especially flavourful and lovely with the warmed citrus-maple syrup. The perfect 'you're special' breakfast to make. The batter is thicker than your average pancake batter and lends itself to making shapes with the kids. :-)
Provided by evelynathens
Categories Breakfast
Time 25m
Yield 10 pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- To make citrus-maple syrup: In a small saucepan, whisk together maple syrup and cornflour (corn starch) and bring just to the boil. Turn off heat but allow to cook for one minute on hob to thicken. Remove from hob and stir in blood orange segments. Cover and set aside while making pancakes.
- To make pancakes: With a balloon whisk, whisk the egg for a minute until frothy. Add the milk, orange zest, 1/3 cup orange juice, melted butter and honey.
- Combine dry ingredients in a small bowl. Add the dry ingredients to the wet and whisk JUST until incorporated.
- Heat a skillet or griddle over medium heat until hot and skim a pat of butter across the surface. Pour 1/4 cup measures of the pancake batter into your skillet, ensuring the edges of one pancake don't spread out into the next one (in other words: keep your distance!).
- Griddle until bubbles form on the pancakes and just start to burst. At this point, carefully flip them over with a spatula to cook other side to golden-brown. Remove cooked pancakes to a platter and keep hot in oven while griddling remainder of batter.
- Serve pancakes with warm syrup.
Nutrition Facts : Calories 625.7, Fat 12.3, SaturatedFat 7, Cholesterol 81.4, Sodium 603.7, Carbohydrate 123, Fiber 3.7, Sugar 75.3, Protein 9.2
LEMON DRIZZLE PANCAKES
Indulge in a stack of our ultra-indulgent lemon drizzle pancakes, inspired by our favourite classic bake. These are a guaranteed crowd-pleaser
Provided by Anna Glover
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 12
Steps:
- Whisk all of the pancake ingredients together in a large bowl until smooth.
- Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape into a 8-9cm round disc. Depending on the size of your pan you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min on the other.
- Heat oven to its lowest setting. Stack the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest.
- Softly beat the double cream with the icing sugar using a whisk, then fold in half of the lemon curd. Mix the remaining curd with enough lemon juice to make it a drizzling consistency.
- To serve, stack the pancakes with layers of the whipped cream in between them, drizzle with lemon curd, and scatter with lemon zest to serve.
Nutrition Facts : Calories 560 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.13 milligram of sodium
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
More about "citrus pancakes recipes"
ORANGE BUTTERMILK PANCAKES WITH FRESH CITRUS SYRUP
From themerchantbaker.com
Reviews 4Estimated Reading Time 7 mins
- Preheat griddle. Mine works best for this recipe at 340 degrees, but griddles can be different, so go higher or lower based on your experience. Or, if using a frying pan, preheat over medium heat just before you're ready to cook pancakes.
- Make the pancakes. Whisk together flour, baking powder, baking soda, salt and sugar in a large bowl.
- Zest your oranges. Juice one of the oranges and add enough buttermilk to make 1 1/4 cups of liquid.
- Pour the measured orange juice and buttermilk into a medium bowl and whisk in the egg, vanilla, olive oil and zest.
LEMON PANCAKES - JUST SO TASTY
From justsotasty.com
4.7/5 (6)Category BreakfastCuisine AmericanTotal Time 15 mins
- In a liquid measuring cup or bowl whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest.
LEMON PANCAKES - SIMPLE PERFECTION! • PANCAKE RECIPES
From pancakerecipes.com
4.8/5 (32)Total Time 23 minsCategory BreakfastCalories 285 per serving
ENGLISH PANCAKES WITH LEMON AND SUGAR - SUGAR SALT …
From sugarsaltmagic.com
FLUFFY LEMON ZEST BUTTERMILK PANCAKES - THE MOUNTAIN …
From themountainkitchen.com
SUMO CITRUS PANCAKES - SUMO CITRUS
From sumocitrus.com
LEMON PANCAKES - THE PIONEER WOMAN
From thepioneerwoman.com
CITRUS PANCAKES | WILLIAMS SONOMA
LEMON RICOTTA PANCAKES (SARABETH'S COPYCAT) - WELL SEASONED
From wellseasonedstudio.com
LEMON RICOTTA PANCAKES WITH LEMON CURD AND BERRIES
From prouditaliancook.com
LEMON PANCAKES - FOXES LOVE LEMONS
From foxeslovelemons.com
LEMON RICOTTA PANCAKES - BAKER BY NATURE
From bakerbynature.com
LEMON POPPY SEED MUFFINS (EASY, VEGAN, MOIST) - BIANCA ZAPATKA
From biancazapatka.com
LEMON RICOTTA PANCAKES – A COUPLE COOKS
From acouplecooks.com
LEMON BLUEBERRY RICOTTA PANCAKES • PANCAKE RECIPES
From pancakerecipes.com
FRUIT PANCAKES EVERYONE WILL LOVE! - MSN.COM
From msn.com
BEST PANCAKES RECIPE - HOW TO MAKE PERFECT PANCAKES
From delish.com
HOMEMADE LEMON PANCAKES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BLUEBERRY LEMON PANCAKES WITH LEMON CURD - JESSICA IN THE KITCHEN
From jessicainthekitchen.com
BUTTERY PANCAKES WITH LEMON AND SUGAR RECIPE - NYT COOKING
From cooking.nytimes.com
THE BEST LEMON RICOTTA PANCAKES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
LEMON ICEBOX PIE RECIPE (NO-BAKE) | KITCHN
From thekitchn.com
LEMON PANCAKES - OLIVES + THYME
From olivesnthyme.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #pancakes-and-waffles #breakfast #fruit #easy #citrus #oranges #brunch
You'll also love