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.
Nutrition Facts : Calories 440 calories, Fat 13g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 810mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.
ORANGE-CARDAMOM PANCAKES
It's no wonder pancakes are a weekend staple: Their batter comes together in just 5 minutes using ingredients you're likely to have on hand. Here, ground cardamom and fresh orange zest provide an aromatic boost that is sweet and addictive, but subtle enough that you can still pair your pancakes with any typical accompaniments. The recipe is plentiful enough for 12 full-size pancakes, or twice the number of mini pancakes if preparing brunch for a crowd. (As a bonus, the pancake base also doubles as a waffle batter.) A drizzle of maple syrup and a pat of butter are mandatory; a dollop of warmed orange marmalade or chopped Medjool dates would be rousing.
Provided by Klancy Miller
Categories breakfast, brunch, easy, lunch, quick, pancakes
Time 20m
Yield 12 pancakes (4 to 6 servings)
Number Of Ingredients 11
Steps:
- Add the flour, sugar, baking powder, cardamom and salt to a large bowl and whisk to combine. In a medium bowl, whisk the milk, eggs, orange extract, orange zest and 3 tablespoons melted butter until combined.
- Pour the wet ingredients into the dry mixture and mix to combine using a large spoon or rubber spatula. Using a whisk or a handheld electric mixer on high speed, beat the batter until smooth, about 30 seconds.
- Heat a large nonstick skillet or griddle over medium. Add butter for greasing, tilting the pan to coat the bottom. Working in batches, cook the pancakes, using about 1/3 cup batter for each. Cook each batch of pancakes until bubbly on top and golden-brown underneath, 1 to 2 minutes, then flip and cook until golden-brown on the second side, 1 to 2 minutes. Repeat with the remaining batter, adjusting the temperature and adding more butter as necessary.
- Transfer pancakes to serving plates. Drizzle with maple syrup and top with butter, as desired.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 8 grams, TransFat 0 grams
ORANGE PANCAKES
Oh the things I was out of when I created this dish: no milk and no eggs, but we wanted pancakes, dangit! I used flax meal to make up for the protein in the egg (a vegan trick) and substituted orange juice for milk. The result was pancakes bursting with citrus flavor. It's a new favorite in our house! Serve with butter and/or maple syrup.
Provided by Marie Angel Cat
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 64.6 g, Fat 2.7 g, Fiber 9.2 g, Protein 9.6 g, SaturatedFat 0.2 g, Sodium 733.8 mg, Sugar 11.1 g
ORANGE MARMALADE PANCAKES
Top fluffy pancakes with an orange marmalade butter and fresh orange segments.
Provided by Food Network Kitchen
Time 35m
Yield 4 (makes about 20 pancakes)
Number Of Ingredients 11
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 THYME CHICKEN BREASTS
I found this recipe in an issue of Parade in January of 2005...it's pretty tasty and not too fattening. I prefer to use chicken tenders instead of chicken breasts.
Provided by Global Girl
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix orange juice, olive oil, honey, thyme, salt and pepper to make a marinade.
- Add chicken and coat well.
- Cover and refridgerate overnight.
- Preheat the oven to 350.
- Place chicken covered with marinade on a baking sheet.
- Bake, basting occasionally, until cooked, about 30 minutes.
Nutrition Facts : Calories 236, Fat 8.3, SaturatedFat 1.3, Cholesterol 68.4, Sodium 116.4, Carbohydrate 12, Fiber 0.2, Sugar 11.2, Protein 27.5
ORANGE THYME CHICKEN MARINADE
Make and share this Orange Thyme Chicken Marinade recipe from Food.com.
Provided by Please Delete
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and coat chicken.
- Enjoy.
Nutrition Facts : Calories 178.5, Fat 18.1, SaturatedFat 2.5, Sodium 582.5, Carbohydrate 4.5, Fiber 0.3, Sugar 3, Protein 0.5
PANCAKES WITH ORANGE HONEY BUTTER
Steps:
- In a bowl, combine flour, baking powder, baking soda and salt. Combine buttermilk, eggs, oil and honey; add to dry ingredients and mix well. , Pour batter by 1/4 cupfuls onto a lightly greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. , For orange honey butter, combine butter and honey in a medium bowl; beat well. Stir in orange juice concentrate until smooth. Serve with pancakes.
Nutrition Facts :
ORANGE THYME PANCAKES
These are my favorite way to make pancakes. They are simply delicious! They are low in fat and freeze well, too. I have tried them with passionfruit juice, but they don't taste as good. Serve them with my "Orange Butter Syrup recipe #134904".
Provided by JenSmith
Categories Breakfast
Time 35m
Yield 24 small pancakes, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients in a bowl.
- Beat eggs in a separate bowl. Add orange juice and melted butter and mix well.
- Mix liquids into dry ingredients. if batter seems stiff, add a little more orange juice.
- Drop batter on griddle. Turn when bubbles start to form on top.
- Serve with Orange Butter Syrup or syrup of your choice.
Nutrition Facts : Calories 231.8, Fat 7.4, SaturatedFat 4.1, Cholesterol 68.1, Sodium 664.9, Carbohydrate 35.9, Fiber 1, Sugar 11, Protein 5.2
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