Indulge in a delightful culinary creation that offers a perfect balance of tangy citrus and sweet maple flavors. The Maple Orange Syrup is a versatile condiment that elevates the taste of pancakes, waffles, and French toast to new heights. Its zesty orange flavor complements the richness of the maple syrup, creating a harmonious symphony of flavors.
This article presents a collection of recipes that showcase the versatility of Maple Orange Syrup. From classic breakfast dishes to innovative cocktails and savory marinades, these recipes will inspire you to explore the endless possibilities of this unique and flavorful syrup. Discover the delectable Maple Orange Pancakes, where fluffy pancakes are drenched in a luscious maple orange sauce, or tantalize your taste buds with the Maple Orange Waffles, where crispy waffles are adorned with a zesty orange maple glaze.
For those seeking a refreshing start to their day, the Maple Orange Smoothie is a vibrant blend of orange juice, yogurt, and maple orange syrup, providing a boost of energy and flavor. If you're craving a sweet treat, the Maple Orange Scones offer a delightful combination of tangy orange zest and the warmth of maple syrup, perfect for a cozy afternoon snack.
For a savory twist, the Maple Orange Chicken Wings bring a burst of citrus and maple flavors to your favorite appetizer. The zesty marinade infuses the chicken wings with a tantalizing combination of sweet and tangy notes, making them irresistible. And to satisfy your thirst, the Maple Orange Cocktail combines the vibrant flavors of orange juice, maple syrup, and vodka, creating a refreshing and flavorful drink.
With its versatility and delightful taste, Maple Orange Syrup is a culinary treasure that deserves a place in every kitchen. Explore the recipes in this article to discover new ways to enjoy this unique and captivating syrup, and elevate your culinary creations to new heights.
BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP
Provided by Bobby Flay
Time 30m
Yield 12 pancakes (4 servings)
Number Of Ingredients 19
Steps:
- Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
- Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
- Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
- Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
- Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
EASY BLUEBERRIES AND CREAM FRENCH TOAST SANDWICH WITH ORANGE MAPLE SYRUP
Fresh blueberries and cream cheese sandwiched between two slices of bread, topped off with homemade orange maple syrup.
Provided by Sarah
Categories Breakfast and Brunch French Toast Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring the red wine, orange juice, and orange zest to a boil in a small saucepan; reduce heat to medium-low and cook for 5 minutes. Pour in the maple syrup and crushed red pepper flakes. Continue cooking 5 minutes more; reduce heat to warm and keep the syrup hot.
- Meanwhile, spread one side of each slice of bread with the softened cream cheese. Press the blueberries into the cream cheese and sandwich two pieces of bread together with the cream cheese on the inside to form the sandwiches; set aside. Beat the eggs in a mixing bowl; whisk in the milk until smooth.
- Melt the butter in a large skillet over medium heat. Dip the sandwiches into the egg mixture allowing the egg to soak into the bread; allow excess egg to drip off. Cook the sandwiches in the hot butter until golden brown on both sides and the bread is no longer soggy, about 5 minutes per side. Serve with the hot orange maple syrup.
Nutrition Facts : Calories 565.4 calories, Carbohydrate 58.4 g, Cholesterol 250 mg, Fat 29.1 g, Fiber 4.5 g, Protein 17 g, SaturatedFat 15.9 g, Sodium 518.7 mg, Sugar 32.5 g
ORANGE WAFFLES WITH MAPLE-ORANGE SYRUP
Enjoy this crispy waffle made with Original Bisquick® and served with maple-orange syrup - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In 1-quart saucepan, heat all syrup ingredients just until hot. Keep warm while making waffles.
- Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.) In large bowl, stir all waffle ingredients with wire whisk or fork until blended.
- For each waffle, pour batter onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle. Serve waffles with syrup.
Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 26 g, TransFat 2 g
FLUFFY PANCAKES WITH ORANGE MAPLE SYRUP
How do you make pancakes nice and fluffy but still really moist? Add mashed potatoes! The orange maple syrup combines the flavours of orange, apricot and maple, to create a sweet, flavourful thin sauce. Do not skip beating the egg whites, as this is what makes the pancakes fluffy.------ Recipe created by me for RSC #9!
Provided by LUv 2 BaKE
Categories Breakfast
Time 40m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 17
Steps:
- For the MASHED POTATO: peel and dice two medium-small white potatoes.
- Place in a medium saucepan on high heat and add enough water to cover.
- Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.
- Mash potatoes with potato masher and enough milk to make them creamy.
- For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and pinch cinnamon in a small saucepan, heat on medium heat till boiling.
- Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.
- In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.
- Stir in pancake syrup. Serve warm.
- For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.
- Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.
- Add ¾ cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.
- Add milk and vanilla, and whisk till smooth.
- Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.
- Fold in beaten egg whites.
- On a greased or cooking sprayed griddle or pan, cook pancakes using ¼ cup per pancake (batter will be quite thick); cook until bubbles start to appear and flip.
BALSAMIC, ORANGE, HONEY, MAPLE SYRUP GLAZED DUCK
Steps:
- Preheat oven to 375f. Mix all the ingredients (except the duck!) together in a small saucepan and simmer for 5 minutes. Reserve 1/4 of the glaze. Sit the duck on a rack over a baking dish, baste and place in oven. Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze. A 4.5 lb duck should take about 1 hour 15 minutes to cook, but give one of his legs a pull, and if it moves freely and any juices run clear, your duck will be cooked. Place on a serving platter brush with reserved glaze and serve. Pass any remaining reserved glaze to be spooned over carved duck.
MAPLE-ORANGE SYRUP
This warm, buttery syrup is a simple creation perfect for pancakes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 8m
Yield 10
Number Of Ingredients 3
Steps:
- Heat all ingredients until warm.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving (2 tablespoons), Sodium 45 mg
ORANGE MAPLE PANCAKES & SYRUP
Delicious pancakes, especially when served with the orange maple syrup. I make mine with medium-pulp orange juice and leave out the zest, but feel free to add the orange zest if you have some on hand! This recipe makes quite a few pancakes, which is good because they disappear quickly. Enjoy!
Provided by dulce_amore
Categories Breakfast
Time 36m
Yield 16 pancakes, 4-8 serving(s)
Number Of Ingredients 16
Steps:
- To make the syrup, combine maple syrup, vanilla, orange juice, and zest in a small saucepan over low heat. Remove when hot (do not allow to boil). Keep warm.
- To make the pancakes, combine flour, sugar, baking powder, and salt in a medium bowl. Add milk, orange juice, maple syrup, zest, butter, and eggs. Stir just until combined (little lumps are okay).
- Heat a griddle or a 12- to 14-inch skillet over a medium flame. When hot, brush lightly with vegetable oil. Using a 1/4-cup measure, pour batter onto hot griddle, making a few pancakes at a time. Cook until big bubbles form on top and edges are golden. Flip with a spatula and continue cooking until undersides are also golden.Transfer serving plate.
- Repeat with remaining batter, brushing griddle with additional oil if pancakes begin to stick. Serve warm with butter and orange-maple syrup.
Nutrition Facts : Calories 995, Fat 25.7, SaturatedFat 15, Cholesterol 158, Sodium 1307.8, Carbohydrate 175.1, Fiber 2.6, Sugar 86.8, Protein 17.8
ORANGE POPPY SEED PANCAKES WITH ROSEMARY MAPLE SYRUP
Provided by Gabriella Vigoreaux
Categories Breakfast Brunch Fry Kid-Friendly Quick & Easy Orange Rosemary Poppy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 18 to 20 pancakes
Number Of Ingredients 16
Steps:
- For the rosemary syrup:
- In a small saucepan, combine maple syrup and rosemary. Bring to a boil, then reduce to a simmer, cover, and cook for 8 minutes. Remove saucepan from heat and keep covered until you're finished cooking the pancakes. When ready to serve, discard the rosemary and transfer rosemary syrup to a serving vessel.
- For the pancakes:
- In a large bowl, combine the flour, poppy seeds, sunflower seeds, baking powder, baking soda, and salt. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, sugar, orange zest, and orange juice. Add the wet ingredients to the dry ingredients, and stir until just combined. (Do not overmix; the batter will be slightly lumpy.)
- Heat a large skillet or griddle to medium and brush it with a bit of butter. Using a 1/4-cup scoop, drop batter onto skillet to form pancakes. Cook until bubbles start to form on the surface, 1 to 2 minutes. Flip and cook until lightly browned on the bottom, about 30 seconds more. Repeat with the remaining batter, brushing pan with butter as needed.
- Serve pancakes topped with butter and drizzle with the rosemary syrup.
MAPLE SYRUP SALAD DRESSING WITH BLOOD ORANGE JUICE
One of my favorite salad dressings with a different flavor profile and a beautiful rosy color.
Provided by Ilene Lefkowitz
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine maple syrup, honey, apple cider vinegar, canola oil, red pepper flakes, cardamom, salt, and pepper in a lidded jar. Cover and shake vigorously to combine. Add blood orange juice and shake again. Store in the refrigerator until ready to use.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 17.9 g, Fat 14.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 1 g, Sodium 21.1 mg, Sugar 14.6 g
MAPLE-ORANGE SYRUP
This warm, buttery syrup is a simple creation perfect for pancakes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 8m
Yield 10
Number Of Ingredients 3
Steps:
- Heat all ingredients until warm.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving (2 tablespoons), Sodium 45 mg
Tips:
- To make the perfect maple orange syrup, use fresh oranges. The zest and juice from fresh oranges will give the syrup a bright, citrusy flavor.
- If you don't have fresh oranges, you can use orange juice and orange zest from a bottle. However, the flavor of the syrup will be less intense.
- You can adjust the amount of sugar in the syrup to your liking. If you prefer a sweeter syrup, add more sugar. If you prefer a less sweet syrup, add less sugar.
- The syrup can be stored in the refrigerator for up to 2 weeks. When you're ready to use it, simply reheat it over low heat until it's warm.
Conclusion:
Maple orange syrup is a delicious and versatile ingredient that can be used in a variety of recipes. It's perfect for pancakes, waffles, French toast, and oatmeal. It can also be used to glaze ham, chicken, or fish. No matter how you use it, maple orange syrup is sure to add a sweet and tangy flavor to your dish.
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