ORANGE-CARDAMOM PANCAKES
It's no wonder pancakes are a weekend staple: Their batter comes together in just 5 minutes using ingredients you're likely to have on hand. Here, ground cardamom and fresh orange zest provide an aromatic boost that is sweet and addictive, but subtle enough that you can still pair your pancakes with any typical accompaniments. The recipe is plentiful enough for 12 full-size pancakes, or twice the number of mini pancakes if preparing brunch for a crowd. (As a bonus, the pancake base also doubles as a waffle batter.) A drizzle of maple syrup and a pat of butter are mandatory; a dollop of warmed orange marmalade or chopped Medjool dates would be rousing.
Provided by Klancy Miller
Categories breakfast, brunch, easy, lunch, quick, pancakes
Time 20m
Yield 12 pancakes (4 to 6 servings)
Number Of Ingredients 11
Steps:
- Add the flour, sugar, baking powder, cardamom and salt to a large bowl and whisk to combine. In a medium bowl, whisk the milk, eggs, orange extract, orange zest and 3 tablespoons melted butter until combined.
- Pour the wet ingredients into the dry mixture and mix to combine using a large spoon or rubber spatula. Using a whisk or a handheld electric mixer on high speed, beat the batter until smooth, about 30 seconds.
- Heat a large nonstick skillet or griddle over medium. Add butter for greasing, tilting the pan to coat the bottom. Working in batches, cook the pancakes, using about 1/3 cup batter for each. Cook each batch of pancakes until bubbly on top and golden-brown underneath, 1 to 2 minutes, then flip and cook until golden-brown on the second side, 1 to 2 minutes. Repeat with the remaining batter, adjusting the temperature and adding more butter as necessary.
- Transfer pancakes to serving plates. Drizzle with maple syrup and top with butter, as desired.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 8 grams, TransFat 0 grams
ORANGE CREAMSICLE PANCAKES AND ORANGE SYRUP
These Orange Pancakes with Orange Syrup have all the flavors of an Orange Creamsicle! Orange-infused pancakes with sweet cream filling, topped with tangy orange syrup.
Provided by Emily Walker
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Mix together the pancake mix and orange juice.
- Cook on a griddle over medium heat until golden on both sides.
- In a large mixer, beat heavy cream until stiff peaks form. It should be very thick.
- Whip in the powdered sugar, then the instant pudding. Add 2 Tbsp of milk to make the consistency a little more creamy.
- Add all ingredients to a small saucepan and bring to a boil stirring occasionally, remove from heat and serve.
- Sandwich a large dollop of the prepared vanilla cream between two prepared pancakes then drizzle orange syrup over the top.
Nutrition Facts : Calories 679 kcal, Carbohydrate 124 g, Protein 5 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 73 mg, Sodium 409 mg, Fiber 1 g, Sugar 108 g, ServingSize 1 serving
ORANGES IN CARDAMOM SYRUP
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve. Using knife, cut off remaining peel and white pith from oranges. Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.
- Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom. Transfer cardamom and reserved orange peel strip to heavy medium saucepan. Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil. Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes. Cool syrup 10 minutes. Strain, discarding solids in strainer.
- Pour warm syrup over oranges and chill at least 6 hours or overnight.
CARDAMOM SOUR-CREAM WAFFLES
Provided by Andrea Albin
Categories Breakfast Brunch Vegetarian Quick & Easy Mother's Day Spice Honey Sour Cream Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 individual waffles
Number Of Ingredients 13
Steps:
- Preheat a waffle iron until hot.
- Whisk together flour, baking powder, baking soda, salt, and cardamom.
- Whisk together remaining ingredients in another bowl, then whisk into flour mixture until just combined.
- Lightly brush waffle iron with oil and cook waffles according to manufacturer's instructions.
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- In a large bowl, add the dry ingredients and mix. Make a well in the center and add the liquid ingredients. Mix the batter until there are no flour streaks but the batter is still lumpy.
- Heat a hot griddle or frying pan over medium heat. When the pan is hot, lightly grease the griddle with butter and add 1/2 cup of batter for regular sized pancakes. Wait till bubbles just begin to pop before flipping. The cooked side should be golden brown. Adjust the heat lower, if the cooked side is too dark. Set pancake aside when cooked throughly. Repeat. Serve hot.
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