Orange Pancakes With Raspberry Topping Recipes

CHOCOLATE CHUNK PANCAKES WITH RASPBERRY SAUCE

Steps:

• Place raspberries, orange juice, lemon juice and sugar in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds., In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, milk, yogurt and melted butter until blended. Add to dry ingredients, stirring just until moistened. Fold in chocolate chunks., 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. Serve with raspberry sauce.

ORANGE PANCAKES WITH RASPBERRY TOPPING

Steps:

• In 1-quart saucepan, stir 1/2 cup orange juice and the cornstarch until smooth. Heat to boiling over medium heat; boil 1 minute. Meanwhile, pour raspberries and syrup in strainer over medium bowl to drain. Stir syrup into juice mixture; cool slightly. Stir in raspberries; set aside.
• In medium bowl, mix flour, powdered sugar, baking soda, salt and orange peel. Beat in milk, butter, egg and 2 tablespoons orange juice with spoon or wire whisk just until blended.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve with raspberry topping. Garnish with whipped topping and fresh berries.

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.

FLUFFY RICOTTA PANCAKES WITH STRAWBERRY-ORANGE SAUCE

Steps:

• Place the ricotta in a strainer over a bowl for at least 1 hour to allow any excess liquid to drain.
• Prepare the sauce by placing the strawberries, sugar, lemon juice and orange juice in a small saucepan. Bring to a simmer over medium-high heat. In a small bowl, whisk together the water and cornstarch and add to the simmering strawberry mixture.
• Continue cooking until the mixture thickens to a syrup-like consistency. Transfer to a bowl and set aside to cool.
• Combine the flour, baking powder, sugar, and salt in a bowl. In a separate bowl, combine the ricotta, milk, egg yolks, vanilla and orange zest until smooth.
• In a separate bowl, beat the egg whites with an electric mixer on high speed until light and fluffy, but not stiff. Add the ricotta-milk mixture to the dry ingredients and stir just until combined. Whisk in about half of the egg whites until well blended, then gently fold in the balance.
• Oil a griddle and heat over medium-high heat. Pour about 3 tablespoons of batter onto the griddle for each pancake. Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side.
• Transfer to a baking sheet and keep warm in a 200°F oven while you cook the remaining pancakes.
• Serve topped with the Strawberry-Orange Sauce.

ORANGE PANCAKES WITH ORANGE SAUCE

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.

OATMEAL PANCAKES WITH STRAWBERRY-ORANGE SAUCE

Steps:

• In a small saucepan heat the milk until hot; remove from heat. Stir in the oats. Cover and let stand for 5 minutes.
• Meanwhile, in a medium bowl stir together the flour, brown sugar, baking powder, salt, and cinnamon. Make a well in the center of flour mixture.
• In a small bowl stir together the egg, oil, and vanilla. Add the oat mixture and egg mixture all at once to flour mixture; stir just until combined.
• For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 4 minutes or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve the warm pancakes with Strawberry-Orange Sauce. Makes 2 servings. Strawberry-Orange Sauce
• In a small saucepan stir together orange juice and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in strawberries, honey, and margarine. Makes about 1 cup.

ORANGE PANCAKES WITH ORANGE SAUCE

Steps:

• Combine flour, baking powder and orange rind. In a separate bowl combine egg white, honey, milk, orange juice and oil. Stir the wet ingredients into the dry ingredients just enough to moisten. Bake four large pancakes on a lightly oiled griddle. To Assemble: Spread ⅓ to ½ cup ricotta cheese between each pancake and pour half the orange sauce over the top. Cut into wedges and pour sauce over individual wedges.