Sunrise Orange Pancakes Recipes
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.
SUNRISE PANCAKES
Make and share this Sunrise Pancakes recipe from Food.com.
Provided by Chef SMC
Categories Breakfast
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First, mix in all the dry ingredients. Second, in a seperate bowl mix in the wet ingredients. Third, mix both dry and wet ingredients together. Then, add the walnuts. Once, the pan or griddle is heated you can pour some of the batter. Finally, you can serve with warm syrup. If you want, you can eat with strawberries or garnish with mint.
SUNRISE ORANGE PANCAKES
'These delectable citrusy pancakes make any breakfast special,' assures Dorothy Smith of El Dorado, Arkansas. 'Plus, they're simple to prepare.'
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a 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. 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 the orange sauce.
Nutrition Facts : Calories 433.8 calories, Carbohydrate 71.8 g, Cholesterol 96.7 mg, Fat 12.7 g, Fiber 1.3 g, Protein 9.6 g, SaturatedFat 3.8 g, Sodium 810.5 mg, Sugar 33.1 g
SUNRISE ORANGE PANCAKES
'These delectable citrusy pancakes make any breakfast special,' assures Dorothy Smith of El Dorado, Arkansas. 'Plus, they're simple to prepare.'
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a 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. 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 the orange sauce.
Nutrition Facts : Calories 433.8 calories, Carbohydrate 71.8 g, Cholesterol 96.7 mg, Fat 12.7 g, Fiber 1.3 g, Protein 9.6 g, SaturatedFat 3.8 g, Sodium 810.5 mg, Sugar 33.1 g
ORANGE PANCAKES
This is a great change of pace, wonderful for brunches or those special occasions. Rich and easy to make these will be a real treat!
Provided by King Jay II
Categories Breakfast
Time 12m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 13
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.
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