ORANGE MARMALADE PANCAKES
Top fluffy pancakes with an orange marmalade butter and fresh orange segments.
Provided by Food Network Kitchen
Time 35m
Yield 4 (makes about 20 pancakes)
Number Of Ingredients 11
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.
ORANGE RICOTTA PANCAKES
These pancakes rise up fast, like little souffles, and are best eaten right away so make sure your family is ready and waiting with their plates. The cheese flavor is subtle, but present. Although they are delicious with syrup, I actually preferred mine plain, eaten with my fingers like a little flat cupcake. I think they would also be lovely with a light dusting of confectioners' sugar or maybe even a bit of orange blossom honey. These pancakes get their incredible height and lightness from thickly beaten egg whites. To assure your whites stiffen perfectly, beat in a clean, cool metal bowl that has been wiped down with a cut lemon and then cleaned with a paper towel. This will get rid of any soap or oil residue left behind from previous uses.
Provided by Alejandra Ramos
Categories main-dish
Time 25m
Yield 2 to 3 servings (About nine 3-inch pancakes)
Number Of Ingredients 14
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 PANCAKES `21' CLUB
Yield Makes about 25 pancakes
Number Of Ingredients 9
Steps:
- In a bowl whisk together eggs, milk, Grand Marnier, and 2 tablespoons oil or butter until combined well and gradually whisk in flour. Stir in sugar and zests and chill, covered, 30 minutes.
- Preheat oven to 200°F.
- Gently stir batter. Heat a well-seasoned 7-inch crêpe pan or not-stick skillet over moderate heat until hot and brush lightly with some melted butter. When butter starts to bubble remove pan from heat. Half fill a 1/4-cup measure with batter and pour into pan, tilting and rotating pan quickly to evenly coat bottom. Return pan to heat and cook pancake until underside is golden brown. Turn pancake and cook until underside is golden brown, transferring to a heatproof platter. Make more pancakes in same manner with remaining batter and butter, keeping pancakes warm in oven. Pancakes may be made ahead and kept, wrapped well in plastic wrap, chilled 2 days or frozen 2 weeks. Reheat pancakes, wrapped in foil, in oven before filling them.
ORANGE PANCAKES
Oh the things I was out of when I created this dish: no milk and no eggs, but we wanted pancakes, dangit! I used flax meal to make up for the protein in the egg (a vegan trick) and substituted orange juice for milk. The result was pancakes bursting with citrus flavor. It's a new favorite in our house! Serve with butter and/or maple syrup.
Provided by Marie Angel Cat
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 64.6 g, Fat 2.7 g, Fiber 9.2 g, Protein 9.6 g, SaturatedFat 0.2 g, Sodium 733.8 mg, Sugar 11.1 g
ORANGE PANCAKES WITH ORANGE SAUCE
A perfect treat for a weekend brunch. It makes a nice presentation and is also very tasty. Three pancakes are stacked with layers of ricotta cheese between them and served with a warm orange sauce. Adapted from The New American Diet Cookbook.
Provided by PaulaG
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
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 RICOTTA PANCAKES
Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest. Whisk in flour until just combined.
- Heat canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.
ORANGE RICOTTA PANCAKES
Steps:
- In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with syrup and confectioners' sugar.
Nutrition Facts : Calories 449 calories, Fat 19g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 654mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 1g fiber), Protein 15g protein.
ORANGE-CARDAMOM PANCAKES
It's no wonder pancakes are a weekend staple: Their batter comes together in just 5 minutes using ingredients you're likely to have on hand. Here, ground cardamom and fresh orange zest provide an aromatic boost that is sweet and addictive, but subtle enough that you can still pair your pancakes with any typical accompaniments. The recipe is plentiful enough for 12 full-size pancakes, or twice the number of mini pancakes if preparing brunch for a crowd. (As a bonus, the pancake base also doubles as a waffle batter.) A drizzle of maple syrup and a pat of butter are mandatory; a dollop of warmed orange marmalade or chopped Medjool dates would be rousing.
Provided by Klancy Miller
Categories breakfast, brunch, easy, lunch, quick, pancakes
Time 20m
Yield 12 pancakes (4 to 6 servings)
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 8 grams, TransFat 0 grams
TRADITIONAL CRAB CAKES '21' CLUB
Categories Appetizer Sauté Mayonnaise Crab Bell Pepper Jalapeño Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 first-course servings or 4 main-course servings
Number Of Ingredients 14
Steps:
- In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers until softened. Cool peppers. In a food processor grind bread into fine crumbs.
- In a bowl stir together bell peppers, crab, coriander, mayonnaise, Old Bay seasoning, jalapeño, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes.
- With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk. Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly. To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour and up to 1 day.
- Preheat oven to 375°F.
- In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of crab cakes until golden brown, 3 to 5 minutes. Turn crab cakes carefully and brown other sides. Transfer sautéed crab cakes carefully to a baking sheet. Add remaining tablespoon oil to skillet and sauté remaining crab cakes in same manner. On baking sheet bake all crab cakes 6 minutes, or until heated through.
- Serve crab cakes with mayonnaise.
ORANGE PANCAKES
This is a great change of pace, wonderful for brunches or those special occasions. Rich and easy to make these will be a real treat!
Provided by King Jay II
Categories Breakfast
Time 12m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the Eggs, Buttermilk, Butter, Heavy Cream, O.J. and Zest in a medium bowl. Whisk until mixed.
- Add the remaining ingredients in the order listed.
- Add the A.P Flour until desired thickness is achieved.
- Whisk all ingredients until just mixed. Do not over whisk. Lumps are desired.
- Pour batter on skillet set at 325 degrees. Cook each side until golden.
- This recipe can be made a day ahead if refrigerated; before using mix well.
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.
Nutrition Facts : Calories 440 calories, Fat 13g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 810mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.
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