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.
TROPICAL SUNSHINE FLATCAKES WITH ORANGE CREAM
Contest 43 and Audrey Madyun, Toledo, OH - 2008 Finalist. www.pillsbury.com/bakeoff Tired of the same old pancakes? Head for the tropics with a unique and tasty breakfast.
Provided by Food Network
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees F. Generously brush 1 tablespoon oil on 1 large cookie sheet or 2 small cookie sheets.
- Cut waxed paper or cooking parchment paper into 16 (6-inch square) sheets. Sprinkle about 1 1/2 teaspoons pecans on 1 sheet of parchment. Place 1 orange roll on pecans; sprinkle 1 1/2 teaspoons pecans on top of roll. Top with another waxed paper square. Using rolling pin, roll evenly until orange roll is 4 1/2 inches in diameter; remove waxed paper. Place roll on cookie sheet. Repeat with remaining rolls, placing 1 inch apart on cookie sheet. Set icing aside.
- Bake 8 to 10 minutes or until golden brown.
- Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add bananas, lime juice and pineapple; cook 1 minute, stirring frequently. Reduce heat to medium-low. Gently stir in pineapple topping; cook 3 to 4 minutes, stirring occasionally, until warmed. Gently stir in orange segments.
- In medium bowl, beat whipping cream and icing with electric mixer on high speed until soft peaks form. To serve, top flatcakes with warm pineapple topping and orange cream.
- High altitude (3500-6500 ft): No change.
- (r)CRISCO is a trademark of The J.M. Smucker Company
- Fisher is a registered trademark of John B. Sanfilippo and Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A.
- (r)Land O' Lakes is a registered trademark of Land O' Lakes, Inc.
- (r)/(tm) Smucker's, Smucker's Squeeze and Smucker's Sundae Syrups are trademarks of The J.M. Smucker Company
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.
SUNNY MORNING PANCAKES
Even if it's pouring rain, these hearty pancakes with orange zest will brighten up the morning. Sleepyheads, rejoice!
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield Makes 6 servings, 2 pancakes and about 1 Tbsp. spread each.
Number Of Ingredients 8
Steps:
- Mix flour, cereal, sugar and baking powder in large bowl. Place egg yolks, milk, margarine and orange zest in medium bowl. Beat with wire whisk until well blended. Add to flour mixture; stir just until moistened.
- Beat egg whites with electric mixer on high speed until stiff peaks form. Add to batter; stir gently until well blended. (Batter will be lumpy).
- Pour batter onto hot lightly greased griddle or into hot skillet, using 1/4 cup batter for each pancake. Cook on medium-high heat until bubbles form on tops, then turn to brown other sides. Serve with Orange Spread (see Tip).
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
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