Citruspancakes Recipes

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LEMON PANCAKES



Lemon Pancakes image

These lemon pancakes have a deliciously bright & sunny flavor thanks to fresh lemon juice and lemon zest. They're extra fluffy with golden edges, and taste delicious with summer berries or syrup

Provided by Fiona Dowling

Categories     Breakfast

Time 15m

Number Of Ingredients 11

2 1/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups milk*
1/2 cup lemon juice (, freshly squeezed)
2 large eggs
2 tsp vanilla extract
3 tablespoons unsalted butter (, melted)
1/4 cup granulated sugar
2 tablespoons lemon zest

Steps:

  • In a large bowl whisk together the flour, baking powder, baking soda and salt.
  • Whisk together the milk and lemon juice.
  • In a liquid measuring cup or bowl whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest.
  • Then whisk the milk mixture into the bowl with the eggs.
  • Gently fold the wet ingredients into the dry ingredients.
  • Heat a griddle to 350F degrees or a frying pan to medium-low heat. Lightly grease with oil or non-stick cooking spray.
  • Pour about 1/4 cup of batter onto the griddle/pan and fry until you see a few air bubbles form. Flip and continue to fry on the second side until both sides are golden.
  • Repeat with the rest of the batter.

RAINBOW CITRUS CAKE



Rainbow Citrus Cake image

Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.

Provided by HILARY2000

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h45m

Yield 12

Number Of Ingredients 16

3 ½ cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
¾ cup shortening
2 ¼ cups white sugar
4 eggs, room temperature
1 ½ cups milk
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
2 teaspoons grated lime zest
2 drops yellow food coloring
2 drops orange food coloring
2 drops green food coloring
1 recipe Lemon Custard Filling
1 recipe Orange Cream Frosting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  • In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
  • Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 67.5 g, Cholesterol 64.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 380.3 mg, Sugar 39.2 g

CRUNCHY PANCAKES



Crunchy Pancakes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 8 to 10 pancakes

Number Of Ingredients 11

2 cups whole-grain pancake mix, such as Bob's Red Mill
1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1/2 cup granola
1 tablespoon flax seeds
1 tablespoon chia seeds
1 tablespoon sunflower seeds
Butter, for frying
Fresh berries, Greek yogurt and fresh mint leaves, for serving

Steps:

  • Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds.
  • Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
  • Serve with fresh berries, Greek yogurt and mint.

CITRUSY CHEESECAKE



Citrusy Cheesecake image

The nice thing about this cheesecake is that it doesn't require a water bath or any sort of special baking pan: More shallow than a traditional version, it gets baked right in a pie plate (or tart pan, if you've got that). While there are zest and juice inside the cream cheese filling, it's the fresh sliced citrus on top that makes this cake Creamsicle-like, so don't skip it. The ultimate do-ahead dessert, this cheesecake can be baked three or so days in advance, just make sure to wrap it tightly as cream cheese tends to easily pick up on that "fridge" scent.

Provided by Alison Roman

Categories     cakes, dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 13

8 ounces/225 grams vanilla wafers or graham crackers
3 tablespoons light brown sugar
6 tablespoons/85 grams unsalted butter, melted
Pinch of kosher salt
1 pound/455 grams (two 8-ounce/225-gram packages) cream cheese, not the whipped kind, preferably at room temperature
1 cup/240 milliliters sour cream or full-fat Greek yogurt
1/2 cup/100 grams granulated sugar
2 large eggs
3 tablespoons fresh grapefruit, lemon, lime or orange juice
3 tablespoons finely grated grapefruit, lemon, lime or orange zest
Pinch of kosher salt
Sliced citrus, for serving
Flaky sea salt, for serving

Steps:

  • Make the crust: Heat oven to 325 degrees.
  • Pulse cookies in a food processor until you've got a nice fine crumb (but not a powder). You can also do this by hand if you like, by placing the cookies in a resealable bag and crushing or smashing with a skillet or rolling pin, but you will need a food processor for the filling.
  • Transfer crumbs to a medium bowl and add brown sugar and butter, followed by a pinch of salt. Using your hands, mix until the crumbs are evenly coated and the mixture has a nice, wet-sand texture.
  • Press the crust onto the bottom and up the sides of a 9-inch pie plate, tart pan or springform pan. (Alternatively, you could use a cake pan lined with parchment. You can even use an 8-by-8-inch baking dish here, although expect a slightly thicker outcome.) Use the bottom of a measuring cup or small bowl to make sure the crust is really pressed in there, otherwise the cake could be challenging to cut later on.
  • Bake the crust until it is lightly golden brown at the edges (it gets baked one more time, so best not to overdo it here), 10 to 12 minutes.
  • Make the filling: Combine cream cheese, sour cream and granulated sugar in the bowl of a food processor and process until the mixture is extremely smooth and well blended, a minute or two, scraping down the sides as needed to incorporate any stubborn chunks of cream cheese. Add eggs, grapefruit juice, zest and a pinch of kosher salt and keep processing until it's even smoother and creamier than before (a miracle!), another 30 seconds or so.
  • Pour filling into baked crust (you may have some leftover filling depending on your chosen vessel) and bake until mostly set (a little jiggle is fine), 20 to 30 minutes. The filling should not brown at all.
  • Turn oven off and open the door a crack. Let the tart sit in the oven for a few minutes before transferring it to a wire rack on the counter to cool completely. Then place the tart in the refrigerator to chill for at least 1 hour. (This is to prevent any unsightly cracks from appearing on the surface, which can happen when there is a sudden or drastic change in temperature.)
  • To serve, scatter fresh citrus slices on top and sprinkle with a little flaky salt.

CITRUS CHEESECAKE



Citrus Cheesecake image

A great tasting citrus cheesecake with a marmalade glaze. Garnish with orange slices and sprigs of mint.

Provided by NATHAN14

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h

Yield 12

Number Of Ingredients 20

1 egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon vanilla extract
1 ¼ cups all-purpose flour
⅓ cup white sugar
½ cup butter, room temperature
1 egg white
3 (8 ounce) packages cream cheese
1 ⅔ cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 ½ teaspoons grated lemon zest
½ teaspoon vanilla extract
3 eggs
1 cup sour cream
⅔ cup orange marmalade
2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
  • Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
  • Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
  • In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

Nutrition Facts : Calories 555.5 calories, Carbohydrate 59.3 g, Cholesterol 153.9 mg, Fat 33 g, Fiber 0.6 g, Protein 8.4 g, SaturatedFat 20.2 g, Sodium 263.6 mg, Sugar 44.4 g

CITRUS POKE CAKE



Citrus Poke Cake image

Old-fashioned citrus snack cake tastes even better the day after it is made. It is perfect for picnics or gatherings because it transports easily and is so good chilled.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 15

1 cup 2% milk
2 tablespoons white vinegar
1/2 cup butter, softened
1-2/3 cups sugar, divided
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup raisins
2/3 cup sweetened shredded coconut or chopped walnuts
1 tablespoon grated orange zest
2 teaspoons grated lemon zest
1/2 cup orange juice
3 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes., In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in milk mixture and egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in raisins, coconut and orange and lemon zests. Pour batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean., Meanwhile, in a small saucepan, bring juices and remaining sugar to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove cake from oven; place on a wire rack. Poke holes in warm cake with a skewer or chopstick. Pour sugar mixture evenly over cake.

Nutrition Facts : Calories 259 calories, Fat 8g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 241mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

CITRUS POUND CAKE



Citrus Pound Cake image

Moist and tender, this gorgeous classic has a refreshing taste of sunshine. -Lisa M Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup lemon yogurt
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 tablespoons finely chopped candied lemon peel
2 tablespoons finely chopped candied orange peel

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.

Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 352mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 1g fiber), Protein 7g protein.

TRIPLE-CITRUS BUNDT CAKE



Triple-Citrus Bundt Cake image

The "triple" in this recipe comes from citrus in the batter, citrus syrup brushed over the warm cake, and a finishing touch of citrus glaze just for fun!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 6h

Yield Serves 10 to 12

Number Of Ingredients 17

Vegetable-oil cooking spray
2 3/4 cups all-purpose flour, plus more for pan
2 lemons
1 large or 2 small oranges
1 1/2 cups superfine sugar
2 teaspoons baking powder
1 3/4 teaspoons coarse salt
3/4 cup creme fraiche
6 large eggs, room temperature
1 1/2 sticks unsalted butter, melted
1/3 cup fresh lemon juice (from 1 to 2 lemons)
3 tablespoons fresh orange juice
1/2 cup superfine sugar
1 cup sifted confectioners' sugar
2 to 3 tablespoons fresh lemon juice
Lightly sweetened whipped cream
Candied Lemon Zest (optional)

Steps:

  • Cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.
  • With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
  • Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
  • Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
  • Glaze: Whisk together confectioners' sugar and lemon juice in a bowl.
  • Serving: When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
  • Spoon whipped cream into center of cake; top with candied zest and serve.

CITRUS PANCAKES



Citrus Pancakes image

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

2 eggs
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup plain low-fat yogurt
1 1/4 cups milk
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1 teaspoon finely grated orange zest
4 oranges, peeled and sectioned
honey, for serving

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

CITRUS CAKE



Citrus Cake image

Make and share this Citrus Cake recipe from Food.com.

Provided by English_Rose

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/2 cup margarine
1 1/4 cups superfine sugar
3 cups self-raising flour (all-purpose flour with baking powder)
4 eggs
1 cup orange juice, and
lemon juice, mixed
2 1/2 cups icing sugar (frosting)
3/4 cup margarine
2 tablespoons orange juice
2 tablespoons lemon juice (or lime juice)

Steps:

  • Preheat the oven to 320F
  • Mix the margarine and sugar together and cream until light and fluffy.
  • Then beat in the eggs, one at a time.
  • Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" which has been lined with baking parchment and spread evenly.
  • Bake in the pre-heated oven for roughly 35 minutes.
  • Allow the cake to cool in the tin before removal and storage in an air-tight container.

Nutrition Facts : Calories 739.5, Fat 31.4, SaturatedFat 5.8, Cholesterol 105.8, Sodium 963.5, Carbohydrate 107.8, Fiber 1.4, Sugar 71.2, Protein 8.4

CITRUS CHEESECAKE



Citrus Cheesecake image

Provided by Food Network

Categories     dessert

Time 6h15m

Yield 8 to 10 servings

Number Of Ingredients 11

1/2 cup slivered almonds, toasted (see Note)
2 1/2 pounds cream cheese, softened
3 tablespoons allpurpose flour
1 1/2 cups sugar
Grated zest of 1 lemon
Grated zest of 2 oranges
5 eggs
2 egg yolks
1/2 teaspoons vanilla extract
1 cup sour cream, for garnish (optional)
Thinly sliced kumquats, for garnish (optional)

Steps:

  • Preheat the oven to 325 degrees. Butter a 9inch round cake pan. Coat the bottom and sides with the toasted almonds.
  • In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. Combine the flour and sugar in another bowl and then add to the beaten cream cheese. Mix well, scraping down the sides of the bowl occasionally. Beat in the grated citrus zests. Add the eggs, egg yolks and vanilla extract. Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth.
  • Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in hot tap water until it reaches halfway up the sides of the cake pan. Bake 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight.
  • To serve, place the pan over a low burner for about 1 minute to melt the butter. Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom. To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats.

CITRUS PANCAKES



CITRUS PANCAKES image

Categories     Citrus     Breakfast     Quick & Easy

Yield 12 4 servings

Number Of Ingredients 13

2 Eggs
2 Cups All-Purpose Flour
3 TBS Sugar
2 TSP Powder
1 TSP Soda
1 TSP Salt
1 Cup Low Fat Plain Yogurt
1 1/4 Cup Milk
4 TBS Butter unsalted, melted
1/2 TSP Vanilla
1 TSP Orange Zest
4 Oranges peeled & sectioned
Honey optional

Steps:

  • In Med. bowl whisk together eggs until frothy. Sift flour,sugar,power,soda, & salt.over eggs; stir to combine. Stir in yogurt,milk,butter,vanilla,& orange zest until smooth. Heat griddle over medium-high heat;until a few drops of water dance across the surface.Lightly grease the pan with butter, or non-stick cooking spray. our 1/3 Cup batter onto griddle for each pancake.Cook until bubbles form on top and batter is set,approx 2 min. Flip pancakes;cook until golden brown on other side,aprox 2 min. more. Keep finished panckes warm. Repeat process with remaining batter. Top pancakes with orange slices & honey if desired.

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From agweek.com


CITRUS RICOTTA PANCAKES - EASY PEASY MEALS
2020-08-05 Citrus Ricotta Pancakes Citrus ricotta pancakes are sweet, light and fluffy pancakes, with a sweet lemon brightness that are grilled golden brown. Perfect for the morning! These ricotta pancakes are extra fluffy, with an enticing milky taste and a custardy texture. Brighten your breakfast table with these citrus ricotta pancakes! Breakfast is a favorite atContinue Reading
From eazypeazymealz.com


CITRUS PANCAKES RECIPE BY AQUEELAH HADIA
CREDITS. @flavour_fanatics Aqueelah Hadia . INGREDIENTS. 100g four Pinch of salt 4 tablespoon sugar 200ml milk 2 eggs 1 tablespoon oil Add flour,salt and sugar to a bowl and create a hole in the center. Add eggs, milk and oil to the center Slowly start combining flour mixture and egg mixture and whisk until there are no lumps The batter should be runny In a nonstick pan , …
From halaal.recipes


SPICED BANANA CITRUS PANCAKES - SWEET & SORREL
2018-09-30 Ingredients Pancake Batter. 1 cup whole wheat flour; 1 cup oat flour; 2 eggs* 1 cup almond milk; 1 medium ripe banana; 1/2 cup fresh squeeze orange juice
From sweetandsorrel.com


ORANGE BUTTERMILK PANCAKES WITH FRESH CITRUS SYRUP
2015-03-06 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.
From themerchantbaker.com


CINNAMON PANCAKES RECIPE WITH A CINNAMON ROLL GLAZE
Make Pancakes. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and the salt. In a medium bowl, whisk together the milk, egg, melted butter and one teaspoon of vanilla extract. Heat a large skillet or griddle over medium heat.
From inspiredtaste.net


CITRUS RICOTTA PANCAKES - FOOD NOUVEAU
Prepare the pancake batter: In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, whisk together the ricotta, milk, egg yolks, citrus fruit zest, and vanilla. Pour the ricotta mixture over the dry ingredients and …
From foodnouveau.com


FLUFFY CINNAMON PANCAKES WITH CINNAMON SYRUP | LAURA FUENTES
2019-10-03 Instructions. In a large bowl, place flour, baking powder, sugar, cinnamon, and salt. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until there are no visible lumps and the batter is smooth. In a large griddle over medium heat, melt some butter or …
From laurafuentes.com


TRIPLE-CITRUS POUND CAKE | BETTER HOMES & GARDENS
Step 2. In a small bowl combine milk, the 2 teaspoons grapefruit peel, the 2 teaspoons lime peel, the 2 teaspoons orange peel, and the grapefruit juice. Mix well. Step 3. In a large bowl combine sugar and the 1 1/4 cups butter. Beat with an electric mixer on medium speed until light and fluffy.
From bhg.com


CITRUS PANCAKES - 4 INGREDIENTS
Citrus Pancakes. Serves 4 pancakes. Ingredients. 1 cup GF self-raising flour; 1 free range egg; 1 cup milk; 2 mandarins grate the zest and cut the segments; Instructions . Combine flour, egg and a pinch of sea salt. Beat gradually, adding milk until thick and smooth. Add mandarin zest and segments. Heat non-stick frying pan. Pour desired quantity into frying pan, cook until bubbling …
From 4ingredients.com.au


SIMPLEMILLS - CITRUS PANCAKES
Instructions: WHISK together egg, water, oil, orange zest and Simple Mills Pancake Mix. PREHEAT a pan. Once hot, brush some oil onto it and make pancakes using about 1 1/2. tablespoon of batter for each pancake. COOK until brown then flip and cook a little longer. REPEAT until you have no batter left. TRANSFER pancakes onto a plate and garnish ...
From simplemills.com


CORNMEAL PANCAKES WITH CITRUS SYRUP - BETTER HOMES & GARDENS
Spray a griddle with nonstick spray coating. Preheat griddle over medium heat. For each pancake pour about 1/4 cup batter onto hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side).
From bhg.com


LEMON PANCAKES - SIMPLE PERFECTION! • PANCAKE RECIPES
2021-08-09 Instructions. Preheat griddle to medium heat. In a large bowl, mix flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together milk, lemon zest, eggs, vanilla, butter. Add to dry ingredients, mix lightly. Fold in lemon juice. Mixture will bubble up and get somewhat fluffy.
From pancakerecipes.com


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