Orange And Toasted Almond Pancakes
Source: CHEF
Ingredients
Zest of 2 oranges
1 orange cut into *supremes
1 c. milk
Juice of 1 orange
1 c. toasted almonds
2 c. all-purpose flour
1 tsp. kosher salt
2 tsp. baking powder
½ tsp. baking soda
1 tbsp. sugar
Dash of cinnamon
Dash of nutmeg
1 tbsp. butter, melted
3 eggs, separated
Butter for cooking
*Directions for supreme segmenting in Citrus Supreme-Segments recipe
Directions
Zest the two oranges and chop finely (or use a microplaner). Juice one orange and segment the other. Set aside. Mix together the dry ingredients with the grated zest. Add the liquid ingredients (including the melted butter), except the egg whites, whisking together until fully mixed. Whip the egg whites until they form stiff peaks and fold into the batter. In a 325 degree Fahrenheit skillet or griddle, place 1/3 c. batter and cook until the bubbles that form have dissipated. Flip. Serve golden brown topped with orange segments, pure maple syrup, and toasted almonds.
Rating
(from 0 ratings)
Comments
No comments have been posted yet.
Breakfast Orange Almond Pancakes
Rate this recipe
Your comments