Orange Walnut Pancakes Recipes

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.

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.

Steps:

• In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.

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.

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.

Steps:

• Position a rack in the center of the oven and preheat to 350°F
• Lightly butter and flour the inside of a 12-cup fluted tube pan, tapping out the excess flour.
• Sift the flour, baking powder, baking soda and salt into a bowl and set aside.
• In a large bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute.
• Add the sugar and beat until light in color and texture, about 2 minutes.
• One at a time, beat in the egg yolks, then the orange zest.
• Reduce the mixer speed to low and in three additions, beat in the flour mixture, alternating with the sour cream, scraping down the sides of the bowl as needed, until the batter is smooth.
• Stir in the walnuts.
• In a grease-free, medium bowl, using the electric mixer with clean beaters, beat the egg whites just until stiff peaks form.
• Do not overbeat the whites, or they will look lumpy and watery.
• Using a rubber spatula, stir about one-fourth of the whites into the batter to lighten it.
• Pour the remaining whites on top and fold them in until they are incorporated. Scrape the batter into the prepared pan and smooth the top.
• Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes.
• Cool on a wire cake rack for 10 minutes.
• GLAZE.
• To make the glaze, whisk the Grand Marnier, confectioners' sugar and orange juice to dissolve the sugar.
• Brush about half of the glaze over the cake, letting it soak inches Invert the cake onto the cake rack, and place the cake rack over a cookie sheet.
• Brush the remaining glaze over the cake.
• Cool completely.
• (The cake can be prepared up to 1 week ahead, wrapped tightly in plastic wrap, and stored at room temperature.).

Steps:

• In a medium bowl whisk together buttermilk, pumpkin puree, egg YOLKS, sugar, melted butter and vailla until well blended.
• Mix together flour, pumpkin pie spice, baking soda, baking powder and salt; add into the pumkin mixture and whisk until blended.
• In another bowl, with an electric mixer beat egg whites until soft peaks form; fold into batter.
• Lightly oil or butter a skillet over medium heat.
• Working in batches, pour about 1/3-cup batter into skillet, and cook until bubbles form on top (about 1-1/2 minutes).
• Turn pancakes over and cook until brown (about 1 minute).
• Transfer the pancakes to a plate and sprinkle with nuts, and serve with syrup.
• Delicious!

Steps:

• Mix dry ingredients in a large bowl and set aside.
• In a small bowl, beat eggs. Add oil and buttermilk, Beat together, and set aside.
• Preheat griddle to 400 degrees.
• Just before cooking, add wet ingredients to dry and stir just until mixed, then fold in cranberries and walnuts; stir just until mixed and drop onto hot griddle by 1/3 cupfuls. Flip pancake over when light brown on the bottom.