Orange Pancakes 21 Club Recipes

ORANGE CREAMSICLE PANCAKES AND ORANGE SYRUP

Steps:

• Mix together the pancake mix and orange juice.
• Cook on a griddle over medium heat until golden on both sides.
• In a large mixer, beat heavy cream until stiff peaks form. It should be very thick.
• Whip in the powdered sugar, then the instant pudding. Add 2 Tbsp of milk to make the consistency a little more creamy.
• Add all ingredients to a small saucepan and bring to a boil stirring occasionally, remove from heat and serve.
• Sandwich a large dollop of the prepared vanilla cream between two prepared pancakes then drizzle orange syrup over the top.

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 PANCAKES `21' CLUB

Steps:

• In a bowl whisk together eggs, milk, Grand Marnier, and 2 tablespoons oil or butter until combined well and gradually whisk in flour. Stir in sugar and zests and chill, covered, 30 minutes.
• Preheat oven to 200°F.
• Gently stir batter. Heat a well-seasoned 7-inch crêpe pan or not-stick skillet over moderate heat until hot and brush lightly with some melted butter. When butter starts to bubble remove pan from heat. Half fill a 1/4-cup measure with batter and pour into pan, tilting and rotating pan quickly to evenly coat bottom. Return pan to heat and cook pancake until underside is golden brown. Turn pancake and cook until underside is golden brown, transferring to a heatproof platter. Make more pancakes in same manner with remaining batter and butter, keeping pancakes warm in oven. Pancakes may be made ahead and kept, wrapped well in plastic wrap, chilled 2 days or frozen 2 weeks. Reheat pancakes, wrapped in foil, in oven before filling them.

ORANGE PANCAKES

Steps:

• Combine the Eggs, Buttermilk, Butter, Heavy Cream, O.J. and Zest in a medium bowl. Whisk until mixed.
• Add the remaining ingredients in the order listed.
• Add the A.P Flour until desired thickness is achieved.
• Whisk all ingredients until just mixed. Do not over whisk. Lumps are desired.
• Pour batter on skillet set at 325 degrees. Cook each side until golden.
• This recipe can be made a day ahead if refrigerated; before using mix well.

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 WITH ORANGE SAUCE

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.