Quick Easy Mandarin Orange Pancakes For One Recipes

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ORANGE PANCAKES



Orange Pancakes image

Oh the things I was out of when I created this dish: no milk and no eggs, but we wanted pancakes, dangit! I used flax meal to make up for the protein in the egg (a vegan trick) and substituted orange juice for milk. The result was pancakes bursting with citrus flavor. It's a new favorite in our house! Serve with butter and/or maple syrup.

Provided by Marie Angel Cat

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 5

2 cups white whole wheat flour
2 tablespoons baking powder
2 tablespoons ground flax meal
17 fluid ounces orange juice
1 teaspoon orange extract

Steps:

  • Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined.
  • Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 64.6 g, Fat 2.7 g, Fiber 9.2 g, Protein 9.6 g, SaturatedFat 0.2 g, Sodium 733.8 mg, Sugar 11.1 g

MANDARIN PANCAKES



Mandarin Pancakes image

These thin pancakes are typically used for wrapping moo shu pork or Peking duck. They're made with a hot water dough, which makes them very easy to roll out. Stacking two disks of dough, rolling them out, cooking them, then carefully peeling them apart lets you make pancakes that are half as thin as a single pancake would be - and prepared in nearly half the amount of time.

Provided by J. Kenji López-Alt

Categories     finger foods, pancakes

Time 30m

Yield 12 large pancakes or up to 20 smaller pancakes

Number Of Ingredients 4

2 cups plus 2 tablespoons/280 grams all-purpose flour, plus more for dusting
1/3 cup plus 2 tablespoons/100 milliliters boiling water
1/3 cup plus 2 tablespoons/100 milliliters cold water
Vegetable oil or roasted sesame oil, for brushing

Steps:

  • Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to set the bowl in a heavy saucepan lined with a dish towel to keep it stable, or a friend stabilize the bowl as you do this. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
  • Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest at room temperature for at least 30 minutes or up to a couple hours.
  • Roll the dough into a log roughly 10 inches long, then cut it in half crosswise. Line up the two small logs, then section each one in 6ths to form 12 pieces (for approximate 8-inch pancakes); in 8ths for 16 pieces (for approximate 7-inch pancakes) or in 10ths for 20 pieces (for approximate 6-inch pancakes).
  • Roll two pieces into smooth balls between your hands, working with one piece at a time. Then, using a rolling pin or wine bottle, gently roll each of the two pieces into circular disks about 1/4-inch thick. (You'll cook two pieces at a time and proceed through the end of Step 7 before rolling out the remaining balls.)
  • Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a 6- to 8-inch circle. The size will depend on the number of balls you made in Step 3.
  • Heat a cast-iron, carbon steel, or nonstick skillet over medium until a drop of water flicked onto the surface immediately bubbles and evaporates (about 2 minutes), then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
  • Remove the cooked disk, then carefully peel it apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
  • Repeat Steps 4 through 7 for the remaining dough balls, adjusting heat as necessary to make sure the pancakes brown in spots but don't blacken. Finished pancakes should be served while still warm. To store leftovers, place the pancakes on large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or briefly heat one at a time in a hot, dry skillet.

MANDARIN PANCAKES



Mandarin Pancakes image

I love how efficient these pancakes are: once peeled part one becomes two (and they are paper thin). They are kind of like smoother, chewier flour tortillas, so you can eat them anywhere you'd use a tortilla (or flip that around and use tortillas anytime you don't feel like making these, just like my grandma did when she made Peking duck).

Provided by Molly Yeh

Time 1h15m

Yield 16 pancakes

Number Of Ingredients 5

3 cups (390 grams) all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 cup (120 grams) boiling water
1/2 cup (120 grams) cold water
About 2 tablespoons (25 grams) neutral oil or sesame oil

Steps:

  • In a large bowl, whisk together the flour and salt and create a well in the middle. Add the boiling water, mix it in with a spatula, and then incorporate with your hands until you have a mealy shaggy mixture. Mix in the cold water and bring everything together into a dough. Turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel and let rest for 15 minutes.
  • Heat a large skillet over medium-high heat. Divide the dough into 16 equal pieces. Form them into balls and keep them covered when you're not working with them. Use your palms to smash 2 balls of dough into equally sized discs about 2-to-3-inches-wide. Brush the top of one disc with a thin layer of oil and stack the other disc on top of it to create one thick disc. Using a rolling pin, roll the disc into a 7-to-8-inch-wide pancake, dusting your work surface and rolling pin with flour if needed to prevent sticking. Place it in the dry skillet and cook for about a minute on each side, until splotchy with brown marks. Transfer to a plate and cover with a towel. Repeat with the remaining dough, stacking the cooked pancakes on top of one another and keeping them covered so that they steam. When they're cool enough to handle, peel the two halves of each pancake apart so that you have two very thin pancakes (NIFTY, HUH?!) and enjoy immediately while they're still warm. Leftovers that have cooled completely can be wrapped tightly in plastic wrap and stored in the refrigerator for a few days. Reheat in the microwave covered by a damp paper towel.

QUICK & EASY MANDARIN ORANGE PANCAKES FOR ONE



Quick & Easy Mandarin Orange Pancakes for One image

This recipe came about during a bit of a citrus spree... for the liquid, I used orange-flavored Fruit2O, but feel free to use milk, juice, etc....

Provided by brokenburner

Categories     Breakfast

Time 15m

Yield 4 3, 1 serving(s)

Number Of Ingredients 6

1 egg white
1 pinch salt
1/4 cup aunt jemima whole wheat pancake mix
1/4 cup orange-flavored water
1 pinch baking soda
4 1/3 ounces mandarin oranges, snack cup

Steps:

  • Drain the oranges, reserving the syrup (if you'd like to use it as a topping). Chop the orange segments.
  • Beat the egg white and salt with a wire whisk until stiff peaks form. Add the pancake mix, liquid, and baking soda, and mix until no lumps remain.
  • Drop a quarter of the batter onto a lightly greased griddle or nonstick pan. When the pancake begins to bubble, scatter a quarter of the chopped orange segments over the top; after a few seconds, flip the pancake quickly. Cook a minute more. Repeat with the remaining 3/4 batter.
  • If desired, serve with reserved syrup.

PANCAKES FOR ONE



Pancakes for one image

Treat yourself to fluffy American-style pancakes with this simple recipe for one person. Drizzle over maple syrup and serve with berries, if you like

Provided by Esther Clark

Categories     Breakfast, Brunch, Dessert, Treat

Time 20m

Number Of Ingredients 7

1 large egg
40g plain flour
½ tsp baking powder
45ml milk (dairy, nut or oat based)
1 tsp butter
½ tbsp oil
maple syrup or honey and berries, to serve (optional)

Steps:

  • Separate the egg, putting the white and yolk in seperate bowls. Mix the egg yolk with the flour, baking powder and milk to make a smooth paste.
  • Beat the egg white and a pinch of salt with an electric whisk (or by hand) until fluffy and holding its shape. Gently fold the egg white into the yolk mixture. Be extra careful not to knock any of the air out.
  • Heat the butter and oil in a non-stick frying pan. Dollop a third of the mixture into the pan and cook on each side for 1-2 mins or until golden brown. Repeat with the remaining mixture to make three pancakes. Drizzle over some maple syrup or honey and serve with berries, if you like.

Nutrition Facts : Calories 350 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

MANDARIN PANCAKES



Mandarin Pancakes image

Make and share this Mandarin Pancakes recipe from Food.com.

Provided by katie in the UP

Categories     Breads

Time 1h5m

Yield 20 pancakes

Number Of Ingredients 3

2 cups all-purpose flour
1 cup boiling water
3 tablespoons sesame oil, about

Steps:

  • In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.
  • When cool enough to handle, work the dough on a lightly floured surface until smooth.
  • Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
  • Place the sesame oil in a small bowl.
  • Place the dough on a lightly floured surface and roll out to 1/4-inch thickness.
  • Cut into rounds with a 3-inch cutter.
  • With your fingers, daub a small amount of oil on top of 1 round.
  • Place another round on top and press together.
  • Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter.
  • Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
  • Heat a large non-stick skillet over medium heat.
  • Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
  • Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes.
  • Wrap in foil until ready to use, or refrigerate.
  • (To reheat, place in a steamer insert and steam, covered, for 5 minutes.).

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