Pancakes With Orange Sauce

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Servings: 4 Difficulty: Advanced
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Fluffy whole wheat pancakes topped with a bright, citrusy mandarin orange glaze
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Pancakes With Orange Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 191.4

Description

These light and airy whole wheat pancakes are made fluffy by folding in stiffly beaten egg whites, offering a tender texture without the heaviness. They are paired with a vibrant, sweet-tart orange sauce featuring mandarin sections and a hint of crunch from chopped walnuts. This dish balances wholesome grains with a dessert-like fruit topping, making it perfect for a special weekend brunch or a cozy Sunday morning treat. The combination of warm, savory pancakes and bright citrus sauce creates a refreshing contrast that feels both comforting and elegant. It is an excellent way to enjoy citrus fruits in a comforting baked format, suitable for vegetarians and those looking for a slightly lighter pancake option.

Ingredients

Directions

  1. Whisk together whole wheat flour, all-purpose flour, baking powder, and salt in a large bowl.
  2. In a separate small bowl, combine skim milk, honey, and cooking oil.
  3. Pour the wet ingredients into the dry ingredients and stir just until moistened; do not overmix.
  4. Gently fold the stiffly beaten egg whites into the batter until just combined.
  5. Heat a griddle or non-stick skillet over medium heat and lightly spray with cooking oil.
  6. Pour approximately 1/4 cup of batter for each pancake onto the hot griddle.
  7. Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown on the other side.
  8. While pancakes cook, combine sugar and cornstarch in a small saucepan.
  9. Stir in water and frozen orange juice concentrate until smooth.
  10. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
  11. Continue to cook and stir for 2 minutes to ensure the sauce is fully thickened.
  12. Remove from heat and stir in drained mandarin orange sections and chopped walnuts.
  13. Serve warm pancakes topped generously with the orange sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 191.4kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 348.2mg15%
Total Carbohydrate 36.3g13%
Dietary Fiber 4.5g18%
Sugars 3.6g
Protein 11.4g23%

* 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 ingredient list in the source appears to be merged. For the sauce, you will need: 2 tbsp sugar, 1 tbsp cornstarch, 3/4 cup water, 2 tbsp frozen orange juice concentrate, one 11-oz can mandarin orange sections (drained), and 1 tbsp finely chopped walnuts.

To achieve stiff peaks for the egg whites, beat them until they hold their shape when the beater is lifted. This is key to making the pancakes light and fluffy.

Do not overmix the pancake batter after adding the egg whites, or the pancakes will become tough. Lumps in the batter are acceptable.

The sauce can be made ahead of time and reheated gently on the stove. If it becomes too thick, add a splash of water to loosen it.

For a dairy-free option, substitute the skim milk with an unsweetened plant-based milk like almond or soy milk.

Keep the sauce warm by placing the saucepan over very low heat or a double boiler while finishing the pancakes.

Keywords: pancakes, orange sauce, whole wheat, mandarin oranges, brunch, breakfast, vegetarian, fluffy, citrus, egg whites, walnuts, cornstarch, honey, light, healthy, easy, family meal, weekend
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