Whole-Wheat, Buttermilk, And Orange Pancakes Recipe

Name: Whole-Wheat, Buttermilk, And Orange Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, softened; 1/4 teaspoon grated orange rind; 3/4 teaspoon fresh orange juice; 3.5 ounces white whole-wheat flour (about 3/4 cup); 3.4 ounces unbleached all-purpose flour (about 3/4 cup); 2 tablespoons sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/8 teaspoon salt; 1 1/2 cups low-fat buttermilk; 1/4 cup fresh orange juice; 1 tablespoon canola oil; 1 large egg; 1 large egg white; Cooking spray; 3/4 cup maple syrup

Servings: persons

2 tablespoons butter, softened
1/4 teaspoon grated orange rind
3/4 teaspoon fresh orange juice
3.5 ounces white whole-wheat flour (about 3/4 cup)
3.4 ounces unbleached all-purpose flour (about 3/4 cup)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup fresh orange juice
1 tablespoon canola oil
1 large egg
1 large egg white
Cooking spray
3/4 cup maple syrup

1
Combine first 3 ingredients.
2
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine buttermilk, 1/4 cup juice, oil, and 1 egg in a small bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist; let stand 15 minutes. Place egg white in a medium bowl; beat with a whisk until medium peaks form. Gently fold egg white into batter.
3
Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with orange butter and syrup.
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1099

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons butter, softened, 1/4 teaspoon grated orange rind, 3/4 teaspoon fresh orange juice, 3.5 ounces white whole-wheat flour (about 3/4 cup), and more.

Yes, Whole-Wheat, Buttermilk, And Orange Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole-Wheat, Buttermilk, And Orange Pancakes

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