Best Buttermilk Pancakes With Orange Syrup And Raspberries Recipes

ORANGE CREAMSICLE PANCAKES AND ORANGE SYRUP

Steps:

• Mix together the pancake mix and orange juice.
• Cook on a griddle over medium heat until golden on both sides.
• In a large mixer, beat heavy cream until stiff peaks form. It should be very thick.
• Whip in the powdered sugar, then the instant pudding. Add 2 Tbsp of milk to make the consistency a little more creamy.
• Add all ingredients to a small saucepan and bring to a boil stirring occasionally, remove from heat and serve.
• Sandwich a large dollop of the prepared vanilla cream between two prepared pancakes then drizzle orange syrup over the top.

THE BEST BUTTERMILK PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

ORANGE BUTTERMILK PANCAKES

Steps:

• Gather the ingredients. If you plan to keep batches warm until all of the pancakes are made, heat the oven to 200 F.
• In a large bowl, whisk the orange juice with the orange zest, buttermilk, and eggs until smooth.
• In another bowl, combine the flour, salt, baking powder, baking soda, and sugar. Stir this dry mixture into the wet mixture, blending well. Add the melted butter and stir until smooth.
• Heat a skillet or griddle over medium heat. Add the oil or shortening to the hot skillet and spread to coat evenly. When the oil is hot, pour about 1/4 cup of batter into the pan for each pancake.
• When bubbles begin to appear on top and the edges begin to look dry, flip the pancakes and cook until the other side is lightly brown. Adjust the heat under the pan, as necessary.
• Remove the pancakes to a plate or a baking sheet topped with a wire rack and keep warm in the preheated oven or a warming drawer until all of the pancakes are ready.
• Serve with your favorite pancake accompaniments and enjoy.

PANCAKES WITH ORANGE SYRUP

Steps:

• In a bowl, combine the flour and sugar. Whisk the egg, milk, orange juice, oil and vanilla until blended; stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown., Meanwhile, for syrup, combine the sugar, cornstarch and orange juice in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Serve warm with pancakes.

ORANGE BUTTERMILK PANCAKES

Steps:

• In a large bowl combine flour and other dry ingredients including orange peel.
• In a medium bowl combine remaining ingredients.
• Stir orange juice mixture into flour mixture until combined but still slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat.
• For each pancake pour about 1/4 cup batter onto griddle.
• Cook until golden; turn when tops are bubbly and edges are slightly dry (1-2 minutes per side).
• Enjoy!

RASPBERRY PANCAKES

Steps:

• Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.

BUTTERMILK PANCAKES I

Steps:

• Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
• Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.

BUTTERMILK PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden.

BUTTERMILK PANCAKES WITH ORANGE SYRUP AND RASPBERRIES

Steps:

• Into a large bowl, sift together the flour, baking powder, sugar, and salt. Add the buttermilk, the egg, and 1 tablespoon of oil, and stir just until blended, being careful not to over mix. (Lumps are okay.) Let the batter stand, covered, in the refrigerator, for at least 1 hour, and up to 8 hours. If necessary, thin with extra buttermilk after resting. Preheat a large, heavy skillet or griddle over medium-high heat. Add enough oil to lightly grease and leave a film on the bottom of the pan. Working in batches, ladle the batter about 1/2 cup at a time into the pan. Cook until golden brown and bubbles start to form on the top, about 2 minutes per side. Transfer to a platter and cover to keep warm. To serve, divide the pancakes into stacks among 4 plates. Pour syrup over each stack and sprinkle with powdered sugar and pass the butter at the table. Serve immediately. Orange Syrup and Raspberries: 3 cups fresh orange juice 1/2 cup granulated sugar 1 tablespoon grated orange peel 2 tablespoons unsalted butter 1/2 teaspoon almond extract 1 cup fresh raspberries and blueberries, well rinsed and dried Combine the juice, sugar, and orange peel in a medium saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to a low boil and cook to a thick syrup, and reduced by half, about 15 minutes. Add the butter and almond extract and whisk to combine. Add berries and remove from the heat. Let cool slightly before serving with pancakes.