Pancakes With Orange Honey Butter Recipes

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BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND CINNAMON MAPLE SYRUP



Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Time 2h12m

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons melted unsalted butter
1 cup fresh blueberries
Bananas, peeled and sliced
Mixed berries
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
2 cups pure maple syrup
2 cinnamon sticks

Steps:

  • Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
  • Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
  • Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

PANCAKES WITH BLOOD ORANGE HONEY SAUCE



Pancakes With Blood Orange Honey Sauce image

Pancakes with Blood Orange Honey Sauce Garnished with Strawberries. Could be served for breakfast or desert. Makes up to 12 pancakes which are 1/4 cups in size each or 4 very large pancakes. Created for RSC #11.

Provided by Chef floWer

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup honey
1/2 cup blood orange juice, strained
1 1/2 teaspoons cornstarch or 1 1/2 teaspoons cornflour
1 tablespoon butter
8 ounces fresh strawberries, quarter
1 1/2 cups all-purpose flour, sifted
3 1/2 teaspoons baking powder, sifted
1/2 teaspoon salt, sifted
1 tablespoon white sugar, sifted
1 egg
3 tablespoons butter, melted and slightly cooled
1 1/2 cups milk
cooking spray, for pan

Steps:

  • Blood Orange Honey Sauce: In small saucepan, add honey, blood orange juice and cornflour, whisk well until sauce ingredients are blended.
  • Put saucepan over a medium heat and bring mixture to a boil, whisking occasionally and cook until sauce starts to boil, then remove from heat.
  • Whisk in butter until completely dissolved into the sauce. Set aside and allow cooling until pancakes are ready.
  • Pancake: In a large bowl, add sifted flour, baking powder, salt and sugar, mix well and make a small well in the centre of the bowl with the dried ingredients.
  • Add the egg in centre of the well, then add melted butter, slowly add milk and mix until smooth. (You may not need to add the entire 1 1/2 cups of milk, consistence of mixture needs to be smooth).
  • Using the cooking spray, lightly oil pancake pan or non stick frying pan over medium heat.
  • Once pan is hot, pour approximately 1/4 cup of pancake mixture onto the pan. Brown on one side of pancake then flip, brown other side of pancake, place cooked pancake onto a warm plate. Repeat this step until all the pancake mixture has completed. Note: Only flip once as pancake will become tough and not light.
  • To assemble: Equally divided pancakes on four plates. Equally pour blood orange honey sauce on top of the pancakes and then add strawberries on top of the sauce.
  • Enjoy.

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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