Mitas Tangerine Pancakes Recipes

MATCHA PANCAKES

Matcha Pancakes image

We're strong believers in sleeping in and brunching on the weekends (we didn't work hard all week for nothing!), so it's only natural that we treat ourselves to one of our favorite brunch foods: the classic pancake. There's just something about stacks of fluffy, buttery breakfast cakes that makes us feel like we're starting the morning off with dessert, especially if there are chocolate chips inside. Happy brunching! Top with more white chocolate chips, honey, butter, and enjoy.

Provided by Aiya America

Categories Breakfast and Brunch Pancake Recipes

Time 12m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 tablespoon green tea powder (matcha)
2 teaspoons baking powder
¼ teaspoon salt
1 cup cashew milk
1 tablespoon cashew milk
1 egg
2 tablespoons olive oil
2 teaspoons vanilla extract
¼ cup white chocolate chips

Steps:

Whisk flour, matcha, baking powder, and salt together in a bowl. Make a well in the center of the mixture; add 1 cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla extract. Whisk batter briefly until just combined with some small clumps of flour remaining. Add chocolate chips; stir again briefly.
Grease a small saucepan lightly; heat over medium-low heat. Transfer 2 to 3 spoonfuls of batter onto the center of the pan, spreading batter with the back of the spoon. Cook until small bubbles start to rise to the surface and burst, about 1 minute. Flip and cook until edges are lightly golden brown, about 1 minute more.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.4 g, Cholesterol 32.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 407.2 mg, Sugar 4.5 g

VICKI'S TANGERINE MARTINI

Vicki's Tangerine Martini image

This is an adult crowd pleaser and my answer to what to do with all the tangerines on my tree. It is refreshing and oh, so good!

Provided by miss vicki

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 4

Ingredients

ice
3 fluid ounces freshly squeezed tangerine juice
1 ½ fluid ounces vodka
1 teaspoon orange-flavored liqueur (such as Cointreau®)

Steps:

Place ice in a martini shaker and pour tangerine juice, vodka, and orange liqueur over ice. Cover, shake vigorously, and pour into a martini glass.

Nutrition Facts : Calories 153.7 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.5 g, Sodium 9.1 mg, Sugar 11.2 g

MASA PANCAKES

Masa Pancakes image

I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.

Provided by Alan Delgado

Categories Pancake Hominy/Cornmeal/Masa Butter Buttermilk Cornmeal Egg Maple Syrup Breakfast Brunch Wheat/Gluten-Free Tree Nut Free Soy Free Quick & Easy Kid-Friendly Peanut Free Father's Day Mother's Day

Yield Makes about 12 (4") pancakes

Number Of Ingredients 11

Ingredients

¾ cup (193 g) fresh masa or ⅔ cup (76 g) masa harina
5 Tbsp. unsalted butter, plus more
1¼ cups buttermilk
¾ cup (111 g) gluten-free cup-for-cup flour (such as King Arthur Measure-for-Measure Flour)
2 Tbsp. fine grind cornmeal
½ tsp. baking powder
½ tsp. baking soda
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
2 large eggs
2 Tbsp. sugar
Pure maple syrup (for serving)

Steps:

If using masa harina, combine in a medium bowl with ½ cup hot water and, using a rubber bowl scraper, stir and mash together until no dry spots remain. Cover with a plate or plastic wrap and let cool, about 30 minutes.
If using fresh masa, crumble into a medium bowl.
Melt 5 Tbsp. butter in a small saucepan over medium heat. Pour in buttermilk and remove from heat. Set aside.
Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl to combine.
Add eggs and sugar to masa and whisk until only a few lumps remain. Add half of buttermilk mixture and whisk until homogeneous. Add remaining buttermilk and whisk again to combine. Add to bowl with dry ingredients and mix until no dry streaks remain.
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop ¼-cupfuls of batter onto griddle and cook until bubbles form on the surface and undersides are golden brown, about 3 minutes. If undersides are browning too quickly, reduce heat to low. Flip pancakes and cook until golden brown on the other sides, about 2 minutes. Transfer pancakes to individual plates or a platter. Serve with butter and maple syrup. Do ahead: Masa harina dough can be made 3 day ahead. Once cool enough to handle, wrap tightly in plastic and chill.

MITA'S TANGERINE PANCAKES

Mita's Tangerine Pancakes image

A tangy twist on the classic pancake. Perfect for Shrove Tuesday.

Provided by mixitcookit

Time 15m

Yield Makes Pancakes

Number Of Ingredients 0

Ingredients

Steps:

Combine flour, baking powder and sugar in a bowl.
In a jug whisk milk, egg and melted butter.
Pour wet into dry ingredients, add tangerine zest, poppy seeds and whisk with fork until smooth. Leave for 5 minutes.
Add a tiny bit of butter in a small frying pan and use a ladle to start pouring pancake mixture. Let each side cook for one minute until risen and golden brown. Serve with extra chocolate and fruits.

NECTARINE PANCAKES

Nectarine Pancakes image

We served these pancakes with crisp bacon and fresh blueberries.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 20m

Yield Makes 10

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1 1/2 cups low-fat buttermilk
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon butter, melted, plus more, softened, for skillet and serving
2 tablespoons safflower oil
2 nectarines, peeled and thinly sliced (about 2 cups)
Pure maple syrup, for serving

Steps:

Whisk together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, melted butter, and oil. Whisk egg mixture into flour mixture.
Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour in 1/3 cup batter per pancake. Place 2 to 3 nectarine slices on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden, about 3 minutes. Flip, and cook until golden brown, about 3 minutes. Serve with butter and syrup.

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