French Pancakes With Orange Sauce Recipe 465 Recipes

ORANGE SAUCE RECIPE FOR PANCAKES

Steps:

• Start by peeling 4 of the oranges. Using a sharp knife cut the top and bottom, place the orange on one end and slice the skin off downwards all the way around (ensuring you are also removing the white skin around the fruit). Cut each orange into wedges (removing the white middle bit from the oranges).
• Using a large non-stick pan heat up 1 tablespoon of butter, add the orange wedges, scatter 1½ tablespoons of sugar and fry over a fairly high heat for 1-2 minutes turning once or twice (the butter, sugar and juice will start caramelising and bubbling up).
• Quickly transfer the oranges along with the sticky juice into a blender, add the orange zest plus juice of the remaining 1½ oranges and puree the mixture until very smooth.
• In a saucepan heat up the remaining butter, add the flour and whisk together until smooth. Add the orange mixture and bring to the boil whisking all the time. Lower the heat, add the remaining sugar, lemon juice, pinch of salt, stir and simmer for 2 minutes whisking often.
• Remove from the heat and set aside for 5-10 minutes to cool a little and let the sauce thicken. Serve warm.

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

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 SAUCE

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

FESTIVE FRENCH PANCAKES

Steps:

• In a blender, combine the milk, eggs, water and vanilla; cover and process until well blended. Combine the flour, confectioners' sugar, baking powder and salt; add to egg mixture. Cover and process until smooth., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack., Repeat with remaining batter, greasing skillet as needed. If desired, spread preserves over crepes; roll up. Sprinkle with additional confectioners' sugar if desired.

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.

ORANGE RICOTTA PANCAKES

Steps:

• In a bowl, whisk the first 5 ingredients. In another bowl, whisk egg, cheese, milk, orange zest, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened., 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. If desired, serve with syrup and confectioners' sugar.

FRENCH PANCAKES

Steps:

• Put all ingredients into a blender, cover and process or mix until smooth.
• Heat a small frying pan, brush with butter and pour in enough batter to cover the bottom.
• tip pan in order to spread batter thin and evenly.
• Brown on one side.
• When top is set, turn pancake.
• Keep in warm oven before serving.

FRENCH TOAST WITH ORANGE SAUCE

Steps:

• Mix all french toast ingredients together until smooth.
• Pour over sliced bread.
• Refrigerate until bread absorbs the egg mixture, turning once.
• This may take up to an hour.
• Preheat pan on medium heat.
• Test the pan to see whether it is properly heated by sprinkling a bit of water on top.
• When the water bubbles and dances on the surface, the pan is ready to cook.
• Arrange bread slices on the surface of the pan.
• Cook 2 to 4 minutes, until the center of each slice begins to set and slices begin to brown.
• Flip and continue cooking an additional 2 to 4 minutes.
• Serve French Toast with Orange Sauce.
• Orange Sauce:.
• In a medium sauce pan, whisk together the orange juice and corn starch until smooth.
• Add the sugar and heat on medium, stirring occasionally until the sauce thickens.
• Add the butter, lemon juice and orange zest.
• Stir until butter is incorporated.
• Serve over French Toast.

COINTREAU PANCAKES

Steps:

• Cream the butter and sugar in a bowl then add the liqueur and orange zest and spread a little over each pancake. Fold the pancakes into quarters and arrange in a large shallow ovenproof dish. Can be chilled for up to a day ahead or freeze for up to a month. Heat oven to 190C/170C fan/gas 5.
• To make the sauce, put the citrus zests, orange juice and sugar in a pan and heat gently until the sugar dissolves. Add 2 tbsp of the liqueur. Bring to the boil then reduce the heat and cook for 7-10 mins until reduced by half. Set aside. Can be cooled and chilled a day ahead.
• Bake the pancakes, covered for 15 mins. Gently warm the sauce until syrupy then stir in a tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.

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.

CRANBERRY ORANGE PANCAKES

Steps:

• In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.

FRENCH PANCAKES (CREPES)

Steps:

• Mix together flour, powdered sugar, and salt.
• Add milk and eggs.
• Mix well until smooth.
• Heat oil in frying pan on medium/high until pan is hot (you may not need oil if you have a nonstick pan).
• Pour about 1/4 of the mixture in the pan and turn off heat.
• Cook until dry and then flip. Remove immediately and place on plate or serving dish.
• Repeat.