Apricot And Walnut Pancakes With Orange Sauce Recipes

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APRICOT AND WALNUT PANCAKES WITH ORANGE SAUCE



Apricot and Walnut Pancakes with Orange Sauce image

Sweet pancakes served with warm, tangy orange sauce is nothing short of a treat! And healthy too... for the nuts provide protein and calcium required for the formation of new bone cells and for the growth and maintenance of bones.

Provided by Tarla Dalal

Categories     Healthy Indian Recipes     Indian Snacks using Fruits     Sweet Snacks     Pancakes / Crepes     Father's Day     Indian Birthday Party

Yield 6

Number Of Ingredients 11

1/2 cup whole wheat flour (gehun ka atta)
3/4 cup unsweetened soya milk
2 tbsp powdered sugar
salt to taste
2 tsp fruit salt
1 tsp oil for cooking
1 cup peeled and chopped orange
1/4 cup chopped apricots (kummani / jardalu)
1/4 cup chopped walnuts (akhrot)
1/4 cup orange marmalade or strawberry jam
1 to 2 drops of lemon juice

Steps:

  • Main Procedure
  • For the pancakeCombine the wheat flour, soyamilk, sugar, salt and fruit salt in a bowl and mix well to make a thick batter. Heat a non-stick pan, pour a laddleful of the batter to make a circle of 100 mm. (4") in diameter. Cook on both sides using little oil till it turn golden brown in colour.Repeat with the remaining batter to make 5 more pancakes and keep aside.
  • For the orange sauceHeat a non-stick pan, add the marmalade, lemon juice and ¼ cup water and mix well.Melt it over a low flame and keep aside.
  • How to proceedDivide the stuffing into 6 equal portions and keep aside.Just before serving, arrange a pancake on a serving dish. Place a portion of stuffing over it and spread it evenly. Pour 1 tsp of warm orange sauce over the stuffing. Repeat with the remaining pancakes, stuffing and sauce to make 5 more pancakes and serve immediately. Alternatively make layers of pancakes and stuffing as shown in the picture.

Nutrition Facts :

ORANGE WALNUT PANCAKES



Orange Walnut Pancakes image

Make and share this Orange Walnut Pancakes recipe from Food.com.

Provided by Mirj2338

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
2 tablespoons oil (for frying)
1 tablespoon butter
2 cups orange juice
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup raisins
1/2 cup chopped walnuts
1/4 cup fine strips of orange rind

Steps:

  • Combine all the dry ingredients.
  • Beat the egg and milk until thoroughly blended.
  • Add to the dry ingredients.
  • Lightly oil a frying pan and heat until hot.
  • Using 2 tablespoons of batter, drop onto the hot skillet.
  • Brown lightly on both sides.
  • Remove from the skillet and fold into quarters.
  • Set aside.
  • To make the sauce-------.
  • In a saucepan over low heat, melt the butter in the orange juice, and then slowly add the remaining ingredients.
  • Remove from heat.
  • In a large skillet, arrange the pancakes side by side.
  • Pour the sauce on top.
  • Reheat before serving.

APRICOT PANCAKES



Apricot Pancakes image

Another fruity breakfast treat. The nutritional punch of oatmeal, apricots, and walnuts is loaded into a recipe so tasty that no one will notice how healthy it is. Serve with butter and syrup in the traditional way or try spreading them with softened cream cheese instead. Freeze the extras to reheat in the microwave and you'll have a hot, delicious breakfast a lot faster than waiting in line at the drive-thru. Or hand them to the kids cold for an on-the-go, in-the-car start when time is short.

Provided by 3KillerBs

Categories     Breakfast

Time 30m

Yield 30-36 pancakes

Number Of Ingredients 15

2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
1 cup oatmeal (old-fashioned or quick-cooking)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ginger
1/2 teaspoon salt
2 1/2 cups milk
1 teaspoon vanilla
1/4 cup molasses
2 tablespoons fresh lemon juice
1/2 cup heavy cream
3 eggs
1 cup chopped dried apricot
1/8 cup walnuts, finely chopped
additional milk (optional)

Steps:

  • Mix dry ingredients together thoroughly.
  • Add lemon juice to cream and let sit for 2 minutes.
  • While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
  • Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
  • Preheat lightly-greased griddle medium to medium-high.
  • Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. DO NOT OVERMIX or pancakes will not be as light.
  • Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
  • Cook until done in the middle - adjusting heat if necessary to avoid burning.
  • Continue, greasing griddle as necessary, until all pancakes are cooked.
  • Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don't cook properly in the center.
  • Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
  • Leftovers can be eaten cold for breakfast or snacks.
  • Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.

Nutrition Facts : Calories 97.5, Fat 3.3, SaturatedFat 1.6, Cholesterol 29.4, Sodium 167.1, Carbohydrate 14.4, Fiber 0.8, Sugar 4, Protein 2.9

FRENCH PANCAKES WITH ORANGE SAUCE RECIPE - (4.6/5)



French Pancakes with Orange Sauce Recipe - (4.6/5) image

Provided by á-5531

Number Of Ingredients 14

Sauce:
2 1/2 C. Flour
4 tbsp. sugar
1 1/2 tsp. salt
4 tsp. baking powder
3 tbsp. Vegetable or Canola oil
2 2/3 C. Milk
2 eggs
3/4 C. Sugar
4 tsps. Cornstarch
1 1/2 C. Orange juice
1/8 tsp. salt
2 tbsp. butter
1 tsp. vanilla

Steps:

  • In large bowl, with fork mix first 4 ingredients. In small bowl, mix oil, milk and eggs. Stir egg mixture into flour mixture just until flour is moistened. Preheat skillet, brush lightly with oil. Pour scant 1/4 cup batter onto hot griddle. Turn, cook, remove and keep warm. Repeat with remaining batter. Orange Sauce: In pan, mix Sugar and Cornstarch; stir in Orange juice and salt until well blended. Heat mixture over medium heat to boiling, stirring constantly, then remove from heat and stir in butter and vanilla

ORANGE PANCAKES WITH ORANGE SAUCE



Orange Pancakes With Orange Sauce image

A perfect treat for a weekend brunch. It makes a nice presentation and is also very tasty. Three pancakes are stacked with layers of ricotta cheese between them and served with a warm orange sauce. Adapted from The New American Diet Cookbook.

Provided by PaulaG

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon grated orange rind
1 egg whites or 1/4 cup egg substitute
1 1/2 tablespoons honey
2 tablespoons nonfat milk
1/4 cup orange juice, plus
2 tablespoons orange juice
1 teaspoon canola oil
3/4 cup part-skim ricotta cheese
1 1/2 teaspoons cornstarch
1 tablespoon grated orange rind
1/2 cup orange juice
2 -4 tablespoons honey
1 teaspoon butter
1 small fresh orange, divided into sections

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.

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