WAFFLES WITH SWEET ORANGE SYRUP
Delicious over waffles, this sweet and tangy orange syrup is just as tasty over pancakes or frozen yogurt.
Categories dairy-free gluten-free low-fat nut-free vegan vegetarian 30-minute meals autumn feed a crowd Summer breakfast brunch
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- TOAST the waffles as directed. Place 2 waffles on each of 6 plates. Top each waffle with 1 tablespoon of the orange syrup.
PANCAKES AND WAFFLES
Pancakes and waffles why choose have both. I found this recipe from Dr. Weil's recipe of the day. When I made this recipe I made both waffles and pancakes. I got 6 square waffles and 8 small pancakes. I made the pancakes plain and some with blueberries. I topped my plain waffles with bananas, walnuts and sugar free syrup.
Provided by internetnut
Categories Breakfast
Time 15m
Yield 30 pancakes, 30 serving(s)
Number Of Ingredients 8
Steps:
- Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork.
- Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring.
- Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
- To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.).
- To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
- FOR MEDALLION-SIZED BLUEBERRY PANCAKES:.
- 1 pint blueberries, washed.
- To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
- FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:.
- 1 pint strawberries, washed, hulled, and sliced in half.
- 1 pint blueberries, washed.
- 1/2 cup pure maple syrup.
- Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
- When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.).
- WAFFLE TOPPING:.
- (Per Serving).
- 1/2 banana, sliced.
- 1/4 cup walnuts.
- 1 tablespoon pure maple syrup.
Nutrition Facts : Calories 47.6, Fat 1.1, SaturatedFat 0.5, Cholesterol 29.6, Sodium 46.1, Carbohydrate 7.1, Fiber 0.4, Sugar 0.3, Protein 2.1
ORANGE PINEAPPLE SYRUP
Steps:
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the pineapple, marmalade and maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 162 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY-ORANGE SYRUP
This syrup is perfect to top french toast, waffles, or pancakes with. Putting some orange juice in it really makes it yummy.
Provided by Cupcake-Princess
Categories Sauces
Time 15m
Yield 1 batch
Number Of Ingredients 4
Steps:
- In a small bowl stir together orange juice and cornstarch, set aside. In a small saucepan mix together blueberries, sugar, and orange juice mixture.
- Bring mixture to a boil, then reduce to a simmer and cook for 10 minutes.
Nutrition Facts : Calories 360.2, Fat 0.5, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 94.9, Fiber 7.1, Sugar 79.4, Protein 1.7
CREAMSICLE® PANCAKES
This is an orange and vanilla breakfast delight.
Provided by Jamie Mallery
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Stir milk, orange juice, and orange zest together in a bowl. Mix flour, sugar, baking powder, baking soda, and salt together in a separate large bowl. Whisk egg, butter, and vanilla extract into the orange juice mixture. Whisk orange juice mixture into flour mixture until smooth batter forms.
- Heat a lightly oiled skillet over medium-high heat. Drop batter in 1/4-cup 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.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.4 g, Cholesterol 64.2 mg, Fat 8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 496.4 mg, Sugar 9.7 g
MAPLE-ORANGE SYRUP
This warm, buttery syrup is a simple creation perfect for pancakes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 8m
Yield 10
Number Of Ingredients 3
Steps:
- Heat all ingredients until warm.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving (2 tablespoons), Sodium 45 mg
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.
Nutrition Facts : Calories 449 calories, Fat 19g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 654mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 1g fiber), Protein 15g protein.
ORANGE SYRUP FOR WAFFLES, PANCAKES, OR TOAST
Steps:
- Boil the orange juice in a medium saucepan and reduce it to 1 cup.
- Add the honey and butter. Stir well until all the ingredients are blended.
- Pour over pancakes, griddle cakes, waffles, or pastries for a company-pleasing trimming.
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