Orange Pancakes With Orange Sauce
Description
These Orange Pancakes with Orange Sauce offer a sophisticated twist on the classic weekend breakfast. By incorporating part-skim ricotta cheese and egg whites into the batter, you achieve a tender, airy texture that is both light and satisfying. The batter is infused with fresh orange juice and zest, providing a vibrant citrus aroma that permeates every bite. The dish is assembled as a stack, with layers of creamy ricotta nestled between warm pancakes. It is finished with a drizzle of warm orange sauce, balancing the sweetness of honey with the tartness of the fruit. This recipe is perfect for special morning occasions or a leisurely brunch, offering a gourmet experience using simple, wholesome ingredients.Ingredients
Directions
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In a medium bowl, whisk together the whole wheat flour, baking powder, and grated orange rind.
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In a separate large bowl, combine the egg white, honey, skim milk, orange juice, and canola oil. Whisk until smooth.
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Pour the wet ingredients into the dry ingredients. Stir gently just until the flour is moistened; do not overmix.
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Heat a griddle or non-stick skillet over medium heat and lightly oil the surface.
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Pour batter onto the griddle to form four large pancakes. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
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To assemble, place one pancake on a plate and spread about 1/3 to 1/2 cup of ricotta cheese over it.
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Stack the remaining pancakes, spreading ricotta cheese between each layer.
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Warm the orange sauce and pour half over the top of the stack.
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Cut the stack into wedges and serve with the remaining orange sauce on the side or drizzled over individual portions.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 254.3kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 0.8g4%
- Cholesterol 62.2mg21%
- Sodium 257.7mg11%
- Total Carbohydrate 50.2g17%
- Dietary Fiber 6.0g24%
- Sugars 6.8g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe references an external orange sauce recipe (MM#54). Since it is not provided here, you can create a simple sauce by simmering orange juice with a little honey and cornstarch until thickened, or use a purchased citrus glaze.
For best texture, ensure the griddle is properly heated before pouring the batter. If the pancakes brown too quickly before cooking through, reduce the heat.
You can substitute all-purpose flour for whole wheat flour for a lighter color and milder taste, though whole wheat adds a pleasant nuttiness.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or microwave. Do not store with the sauce applied if you plan to reheat, as it may become soggy.
