Orange Dessert Pancakes Recipes

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.

ORANGE PANCAKES

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.

ORANGE PANCAKES RECIPE

Steps:

• Step 1
• first sift the dry ingredients, which include flour, baking powder, and salt, and set aside.
• Step 2
• Beat the eggs, oil, sugar, vanilla, and orange zest in another bowl until combined, for about a minute, then add the milk and orange juice.
• Step 3
• Finally, add the dry ingredients and stir until smooth. Note that stirring too much will ruin the texture.
• Step 4
• Choose a non-stick pan. Spray oil. Put the pan on the heat to heat. Using a small ladle, pour the ingredients into the pan.
• Step 5
• After a few seconds, tiny bubbles form on the pancakes. Wait a few more seconds.
• Step 6
• When the edges start to change color and golden, gently turn it over to cook the other side. Repeat this until the batter is finished. There is no need to grease the pan between cooking.

ORANGE DESSERT PANCAKES

Steps:

• FOR THE PANCAKES, Combine egg, cream & 1/4 cup orange juice concentrate.
• Add pancake mix, stirring to remove most lumps.
• Bake on hot greased griddle.
• FOR THE SAUCE, in a saucepan, mix butter, sugar, 1/2 cup orange juice concentrate & zest.
• Heat to boiling, stirring occasionally.

ORANGE MARMALADE PANCAKES

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 BUTTERMILK PANCAKES

Steps:

• Gather the ingredients. If you plan to keep batches warm until all of the pancakes are made, heat the oven to 200 F.
• In a large bowl, whisk the orange juice with the orange zest, buttermilk, and eggs until smooth.
• In another bowl, combine the flour, salt, baking powder, baking soda, and sugar. Stir this dry mixture into the wet mixture, blending well. Add the melted butter and stir until smooth.
• Heat a skillet or griddle over medium heat. Add the oil or shortening to the hot skillet and spread to coat evenly. When the oil is hot, pour about 1/4 cup of batter into the pan for each pancake.
• When bubbles begin to appear on top and the edges begin to look dry, flip the pancakes and cook until the other side is lightly brown. Adjust the heat under the pan, as necessary.
• Remove the pancakes to a plate or a baking sheet topped with a wire rack and keep warm in the preheated oven or a warming drawer until all of the pancakes are ready.
• Serve with your favorite pancake accompaniments and enjoy.

ORANGE RICOTTA PANCAKES

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 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.

COINTREAU PANCAKES

Steps:

• Cream the butter and sugar in a bowl then add the liqueur and orange zest and spread a little over each pancake. Fold the pancakes into quarters and arrange in a large shallow ovenproof dish. Can be chilled for up to a day ahead or freeze for up to a month. Heat oven to 190C/170C fan/gas 5.
• To make the sauce, put the citrus zests, orange juice and sugar in a pan and heat gently until the sugar dissolves. Add 2 tbsp of the liqueur. Bring to the boil then reduce the heat and cook for 7-10 mins until reduced by half. Set aside. Can be cooled and chilled a day ahead.
• Bake the pancakes, covered for 15 mins. Gently warm the sauce until syrupy then stir in a tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.