APRICOT AND WALNUT PANCAKES WITH ORANGE SAUCE
Sweet pancakes served with warm, tangy orange sauce is nothing short of a treat! And healthy too... for the nuts provide protein and calcium required for the formation of new bone cells and for the growth and maintenance of bones.
Provided by Tarla Dalal
Categories Healthy Indian Recipes Indian Snacks using Fruits Sweet Snacks Pancakes / Crepes Father's Day Indian Birthday Party
Yield 6
Number Of Ingredients 11
Steps:
- Main Procedure
- For the pancakeCombine the wheat flour, soyamilk, sugar, salt and fruit salt in a bowl and mix well to make a thick batter. Heat a non-stick pan, pour a laddleful of the batter to make a circle of 100 mm. (4") in diameter. Cook on both sides using little oil till it turn golden brown in colour.Repeat with the remaining batter to make 5 more pancakes and keep aside.
- For the orange sauceHeat a non-stick pan, add the marmalade, lemon juice and ¼ cup water and mix well.Melt it over a low flame and keep aside.
- How to proceedDivide the stuffing into 6 equal portions and keep aside.Just before serving, arrange a pancake on a serving dish. Place a portion of stuffing over it and spread it evenly. Pour 1 tsp of warm orange sauce over the stuffing. Repeat with the remaining pancakes, stuffing and sauce to make 5 more pancakes and serve immediately. Alternatively make layers of pancakes and stuffing as shown in the picture.
Nutrition Facts :
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.
ORANGE SAUCE RECIPE FOR PANCAKES
Steps:
- Start by peeling 4 of the oranges. Using a sharp knife cut the top and bottom, place the orange on one end and slice the skin off downwards all the way around (ensuring you are also removing the white skin around the fruit). Cut each orange into wedges (removing the white middle bit from the oranges).
- Using a large non-stick pan heat up 1 tablespoon of butter, add the orange wedges, scatter 1½ tablespoons of sugar and fry over a fairly high heat for 1-2 minutes turning once or twice (the butter, sugar and juice will start caramelising and bubbling up).
- Quickly transfer the oranges along with the sticky juice into a blender, add the orange zest plus juice of the remaining 1½ oranges and puree the mixture until very smooth.
- In a saucepan heat up the remaining butter, add the flour and whisk together until smooth. Add the orange mixture and bring to the boil whisking all the time. Lower the heat, add the remaining sugar, lemon juice, pinch of salt, stir and simmer for 2 minutes whisking often.
- Remove from the heat and set aside for 5-10 minutes to cool a little and let the sauce thicken. Serve warm.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 25 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 45 mg, Fiber 3 g, Sugar 21 g, Calories 146 kcal
APRICOT PANCAKES WITH HONEY BUTTER
Perfect pancakes for a leisurely brunch and healthier than most bought versions
Provided by Good Food team
Categories Brunch, Dessert, Side dish, Treat
Time 20m
Yield 12-16
Number Of Ingredients 9
Steps:
- For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
- Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
- Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve
Nutrition Facts : Calories 406 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.23 milligram of sodium
ORANGE WALNUT PANCAKES
Make and share this Orange Walnut Pancakes recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
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 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.
APRICOT PANCAKES
Another fruity breakfast treat. The nutritional punch of oatmeal, apricots, and walnuts is loaded into a recipe so tasty that no one will notice how healthy it is. Serve with butter and syrup in the traditional way or try spreading them with softened cream cheese instead. Freeze the extras to reheat in the microwave and you'll have a hot, delicious breakfast a lot faster than waiting in line at the drive-thru. Or hand them to the kids cold for an on-the-go, in-the-car start when time is short.
Provided by 3KillerBs
Categories Breakfast
Time 30m
Yield 30-36 pancakes
Number Of Ingredients 15
Steps:
- Mix dry ingredients together thoroughly.
- Add lemon juice to cream and let sit for 2 minutes.
- While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
- Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
- Preheat lightly-greased griddle medium to medium-high.
- Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. DO NOT OVERMIX or pancakes will not be as light.
- Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
- Cook until done in the middle - adjusting heat if necessary to avoid burning.
- Continue, greasing griddle as necessary, until all pancakes are cooked.
- Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don't cook properly in the center.
- Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
- Leftovers can be eaten cold for breakfast or snacks.
- Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.
Nutrition Facts : Calories 97.5, Fat 3.3, SaturatedFat 1.6, Cholesterol 29.4, Sodium 167.1, Carbohydrate 14.4, Fiber 0.8, Sugar 4, Protein 2.9
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