05 Feb Orange Pancakes with Citrus Sauce
Pancakes are a breakfast staple in many homes and including HomeMaker OJ in the recipe is one way to add an interesting twist to them. These pancakes have all the standard ingredients like eggs and milk and surprise elements like pineapple and orange juice. They are bursting with flavor and are delicious to the core. If your family loves pancakes, you must give these Orange Pancakes a try.
- 1 ¼ cups of orange juice
- ¼ cup of sugar
- 1 tablespoon of cornstarch
- ¾ cups of milk
- 2 teaspoons of butter (alternatives like margarine will also work)
- 2 ¼ cup of packaged biscuit mix (the reduced fat variety is preferable)
- 2 eggs
- ½ cup of orange juice concentrate
- 1 banana (medium size and sliced)
- 8 ounces of pineapple
- Sauce pan
- Medium sized bowl
- Girdle or skillet for pancakes
Set a small saucepan on low to medium heat and wait until it is warm. Pour in some sugar and cornstarch before adding some orange juice in it. Stir the mixture carefully on medium heat until everything is incorporated and bubbly. You need to keep stirring until the mixture thickens into a sauce-like consistency.
Once the consistency is right, lower the heat and cook for around 2 to 3 minutes more before removing from the heat. Add the butter or margarine to the mixture and stir until it is melted. You can then add the drained pineapple tidbits and stir the mixture once again. Make sure all of the pineapple is coated in the sauce properly.
After you have completed the sauce, set it aside and start working on the pancakes. Beat two eggs until the yolks and whites are properly mixed. Pour all the biscuit mix, beaten eggs, milk, as well as the orange concentrate into a small bowl and whisk until all ingredients are combined properly. Make sure you don’t over-mix the ingredients.
Place a heavy skillet or girdle on the stove and heat it until it is ready for the pancake batter. Grease the surface with some butter or oil before pouring around 3 to 4 tablespoons of the batter onto the skillet. Make sure the heat is set only at medium because high heat will cause the pancake to burn and stick to the skillet surface.
Each side of the pancake will need around two minutes to cook well and become nice and golden. You can then flip the pancake when the surface of the batter becomes bubbly and the edges become dry. Don’t try to flip it before it is completely cooked because it might not come off the skillet smoothly. Once both sides are done, remove the pancake from the skillet and start the next one.
When the pancakes are ready to serve, stir the sliced bananas into the sauce and pour the delicious warm mixture over the pancakes. You can sprinkle some powdered cinnamon over the pancakes to add a twist to the flavor of the dish with a a hint of spice.