Whole-Wheat Buttermilk Pancakes With Orange Sauce Recipe

Name: Whole-Wheat Buttermilk Pancakes With Orange Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1/4 cup plus 1 teaspoon water, divided; 3/4 cup fresh orange juice; 1 tablespoon sugar; 1 teaspoon cornstarch; 1 tablespoon butter; 1/2 teaspoon grated orange rind; Pancakes:; 3.6 ounces whole-wheat flour (about 3/4 cup); 3.5 ounces all-purpose flour (about 3/4 cup); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/2 cup nonfat buttermilk; 2 teaspoons grated orange rind; 1 teaspoon vanilla extract; 1 large egg yolk; 3 large egg whites; 2 tablespoons sugar; 1/2 cup sparkling water; 1 1/2 cups sliced banana

Servings: persons

Sauce:
1/4 cup plus 1 teaspoon water, divided
3/4 cup fresh orange juice
1 tablespoon sugar
1 teaspoon cornstarch
1 tablespoon butter
1/2 teaspoon grated orange rind
Pancakes:
3.6 ounces whole-wheat flour (about 3/4 cup)
3.5 ounces all-purpose flour (about 3/4 cup)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup nonfat buttermilk
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 large egg yolk
3 large egg whites
2 tablespoons sugar
1/2 cup sparkling water
1 1/2 cups sliced banana

1
To prepare sauce, combine 1/4 cup water, juice, and 1 tablespoon sugar in a small saucepan; bring to a boil. Cover, reduce heat, and cook until reduced to 2/3 cup (about 6 minutes). Combine cornstarch and remaining 1 teaspoon water in a small bowl, stirring with a whisk. Stir into juice mixture. Bring to a boil; cook for 1 minute or until slightly thickened, stirring constantly. Remove from heat; stir in butter and 1/2 teaspoon orange rind. Keep warm.
2
To prepare pancakes, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl; stir with a whisk. Combine buttermilk and next 3 ingredients (through egg yolk) in a small bowl, stirring with a whisk. Add the milk mixture to flour mixture, stirring with a whisk (batter will be thick). Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in the remaining egg white mixture. Gently stir in sparkling water.
3
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet, and spread gently with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Top with bananas. Serve with sauce.

711

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 21 ingredients. The key ingredients include: Sauce:, 1/4 cup plus 1 teaspoon water, divided, 3/4 cup fresh orange juice, 1 tablespoon sugar, and more.

Yes, Whole-Wheat Buttermilk Pancakes With Orange Sauce 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 Pancakes With Orange Sauce

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