Orange Maple Pancakes Syrup Recipes

FLUFFY PANCAKES WITH ORANGE MAPLE SYRUP

Steps:

• For the MASHED POTATO: peel and dice two medium-small white potatoes.
• Place in a medium saucepan on high heat and add enough water to cover.
• Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.
• Mash potatoes with potato masher and enough milk to make them creamy.
• For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and pinch cinnamon in a small saucepan, heat on medium heat till boiling.
• Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.
• In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.
• Stir in pancake syrup. Serve warm.
• For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.
• Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.
• Add ¾ cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.
• Add milk and vanilla, and whisk till smooth.
• Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.
• Fold in beaten egg whites.
• On a greased or cooking sprayed griddle or pan, cook pancakes using ¼ cup per pancake (batter will be quite thick); cook until bubbles start to appear and flip.

ORANGE MAPLE PANCAKES & SYRUP

Steps:

• To make the syrup, combine maple syrup, vanilla, orange juice, and zest in a small saucepan over low heat. Remove when hot (do not allow to boil). Keep warm.
• To make the pancakes, combine flour, sugar, baking powder, and salt in a medium bowl. Add milk, orange juice, maple syrup, zest, butter, and eggs. Stir just until combined (little lumps are okay).
• Heat a griddle or a 12- to 14-inch skillet over a medium flame. When hot, brush lightly with vegetable oil. Using a 1/4-cup measure, pour batter onto hot griddle, making a few pancakes at a time. Cook until big bubbles form on top and edges are golden. Flip with a spatula and continue cooking until undersides are also golden.Transfer serving plate.
• Repeat with remaining batter, brushing griddle with additional oil if pancakes begin to stick. Serve warm with butter and orange-maple syrup.

ORANGE PUMPKIN PANCAKES WITH VANILLA WHIPPED CREAM, CINNAMON MAPLE SYRUP AND THICK-CUT BACON

Steps:

• Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous. Make a well in the dry ingredients. Pour the wet ingredients into the well and mix until combined.
• Preheat the griddle.
• Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks. Fold the egg whites into the batter in thirds. Do this quickly and gently, so the pancakes will be light and fluffy.
• Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess. Spoon or ladle the batter onto the griddle to the desired size of the pancake. When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown.
• Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup, Vanilla Whipped Cream and Thick-Cut Bacon on the side.
• Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Yield: 1 cup.
• Beat the cream and vanilla in a mixing bowl, using a whisk or hand beater, until the cream starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and holds soft peaks. Yield: 3 cups.
• Place the bacon in a medium saute pan over medium heat. Cook until the fat starts to render out and the bacon turns golden brown and crispy, 4 to 6 minutes. Transfer the bacon to a paper-towel-lined plate to drain.

ORANGE-SCENTED DUTCH BABY PANCAKE WITH STRAWBERRY-MINT COMPOTE AND BLOOD ORANGE MAPLE SYRUP

Steps:

• Preheat the oven to 450 degrees F.
• In a blender, blend the eggs and egg white until frothy. Add the milk, flour, 2 tablespoons of the melted butter, sugar, vanilla and salt and blend just until smooth. Using a spatula, scrape down the sides of the blender. Add the orange zest and pulse just to combine.
• In a cast-iron skillet over medium heat, heat remaining 2 tablespoons butter. Once hot, pour in the pancake mixture and transfer to the oven. Cook until golden brown and puffy, about 20 minutes.
• Top with powdered sugar. Slice and serve with Strawberry-Mint Compote and Blood Orange Maple Syrup.
• Place the strawberries, orange juice, honey and orange peel in a small saucepan over medium-low heat. Cook, stirring occasionally, until the strawberries are soft, about 8 minutes. Remove the orange peel. Stir in the mint. Serve warm or cold.
• Stir the blood orange juice and maple syrup together in a small bowl. Set aside.

MAPLE-ORANGE SYRUP

Steps:

• Heat all ingredients until warm.

PANCAKES WITH ORANGE SYRUP

Steps:

• In a bowl, combine the flour and sugar. Whisk the egg, milk, orange juice, oil and vanilla until blended; stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown., Meanwhile, for syrup, combine the sugar, cornstarch and orange juice in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Serve warm with pancakes.

ORANGE POPPY SEED PANCAKES WITH ROSEMARY MAPLE SYRUP

Steps:

• For the rosemary syrup:
• In a small saucepan, combine maple syrup and rosemary. Bring to a boil, then reduce to a simmer, cover, and cook for 8 minutes. Remove saucepan from heat and keep covered until you're finished cooking the pancakes. When ready to serve, discard the rosemary and transfer rosemary syrup to a serving vessel.
• For the pancakes:
• In a large bowl, combine the flour, poppy seeds, sunflower seeds, baking powder, baking soda, and salt. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, sugar, orange zest, and orange juice. Add the wet ingredients to the dry ingredients, and stir until just combined. (Do not overmix; the batter will be slightly lumpy.)
• Heat a large skillet or griddle to medium and brush it with a bit of butter. Using a 1/4-cup scoop, drop batter onto skillet to form pancakes. Cook until bubbles start to form on the surface, 1 to 2 minutes. Flip and cook until lightly browned on the bottom, about 30 seconds more. Repeat with the remaining batter, brushing pan with butter as needed.
• Serve pancakes topped with butter and drizzle with the rosemary syrup.