Best 5 Pancakes With Orange Honey Butter Recipes

BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND CINNAMON MAPLE SYRUP

Steps:

• Preheat non-stick griddle. 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 then 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 over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
• Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
• Cinnamon Maple Syrup: 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.

BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP

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.

HONEY-ORANGE PANCAKES WITH ORANGE BUTTER

Steps:

• Make Orange Butter-Add all ingredients to a bowl; blend using an electric mixer, until soft and creamy.
• Place the butter on a waxed paper and form it into a log; roll the paper up around the log, and twist the ends to seal; freeze until firm.
• Use the butter directly from the freezer, slicing off pats as needed, or soften in the refrigerator.
• Make the pancakes-in a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, whisk the yogurt, orange juice, egg, honey, melted butter, and lemon extract together; blend well.
• Pour the liquid ingredients over the dry ingredients; mix together with a whisk, stopping when everything is just combined (don't worry if batter is a little lumpy).
• With a rubber spatula, fold in the orange zest.
• Lightly butter/oil/spray a griddle or large skillet; preheat over medium heat (if using electric griddle, set to 350°).
• Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading.
• When pancakes underside are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown (these are soft, so you've got to get your spatula under them and flip them with conviction, or they may fold over on themselves).
• Serve immediately with a drizzle of maple syrup or honey and a slathering of Orange Butter.

SUNRISE ORANGE PANCAKES

Steps:

• In a small saucepan, combine 4 tablespoons sugar, cornstarch and 3/4 cup orange juice; stir until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat; cool to lukewarm. , Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk and remaining orange juice; stir into dry ingredients just until moistened. , Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with orange sauce.

PANCAKES WITH BLOOD ORANGE HONEY SAUCE

Steps:

• Blood Orange Honey Sauce: In small saucepan, add honey, blood orange juice and cornflour, whisk well until sauce ingredients are blended.
• Put saucepan over a medium heat and bring mixture to a boil, whisking occasionally and cook until sauce starts to boil, then remove from heat.
• Whisk in butter until completely dissolved into the sauce. Set aside and allow cooling until pancakes are ready.
• Pancake: In a large bowl, add sifted flour, baking powder, salt and sugar, mix well and make a small well in the centre of the bowl with the dried ingredients.
• Add the egg in centre of the well, then add melted butter, slowly add milk and mix until smooth. (You may not need to add the entire 1 1/2 cups of milk, consistence of mixture needs to be smooth).
• Using the cooking spray, lightly oil pancake pan or non stick frying pan over medium heat.
• Once pan is hot, pour approximately 1/4 cup of pancake mixture onto the pan. Brown on one side of pancake then flip, brown other side of pancake, place cooked pancake onto a warm plate. Repeat this step until all the pancake mixture has completed. Note: Only flip once as pancake will become tough and not light.
• To assemble: Equally divided pancakes on four plates. Equally pour blood orange honey sauce on top of the pancakes and then add strawberries on top of the sauce.
• Enjoy.