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Orange-Flavored Pancakes with Applesauce Recipe

Makes 8

Makes four brunch servings, 215 calories each, or eight dessert servings, 110 calories each (liqueur adds 10 calories per brunch serving; under 5 per dessert serving). Applesauce adds 100 calories per brunch serving, or 50 per dessert serving. Pineapple topping is 5 calories per tablespoon.

Ingredients:

  • 1 cup self-rising pancake mix, regular or whole-wheat
  • 1/2 tsp baking soda
  • 1 egg or eqivalent substitute
  • 3/4 cup orange juice, unsweetened
  • 1/2 cup water (approximately)
  • 1 tsp vanilla extract
  • 2 cup applesauce, chunky, unsweetened, canned or homemade (recipe follows)
  • 1 tbsp orange liqueur or 2 tsp, orange juice (optional)
  • Cinnamon or apple-pie spice


Instructions:

1. Stir pancake mix and baking soda together.
2. Make a well in the center and add egg, 3/4 cup juice, 1/4 cup water, and vanilla.
3. Stir until well blended.
4. Add more water as needed.
5. Spray a nonstick griddle until slick with cooking spray.
6. Heat over moderate flame.
7. When hot, use a measuring cup to drop batter on skillet by scant 1/4 cupfuls.
8. Cook undisturbed until tops of pancakes are bubbled and nearly dry.
9. Use a spatula to turn; briefly brown the other side.
10. Keep warm.
11. Meanwhile, stir applesauce and orange liqueur or juice, if desired, together in a small saucepan over low heat until bubbling.
12. To serve, divide pancakes among 4 plates and spoon on hot applesauce.
13. Sprinkle with spice.
14. Reheat in toaster, toaster-oven, oven, or microwave oven. Extra pancakes can be stored in the freezer; allow to cool on wax paper; then wrap individually and freeze.

Fast Applesauce: 1. Peel, core, and thinly slice 3 or 4 large McIntosh apples into a heavy saucepan.
2. Add 1/2 cup water (or juice: unsweetened apple, white grape, or orange).
3. Cover tightly and simmer 4 to 5 minutes.
4. Fork-stir until chunky or whip smooth.
5. Sweeten to taste, if desired, with granulated sugar substitute.

Pineapple Pancakes Variation: Substitute unsweetened pineapple juice for the orange juice. (Or use apple juice or any other unsweetened fruit juice.

Pineapple Topping:
1. Stir 1/2 teaspoon cornstarch and 3 or 4 tablespoons water into 1 cup undrained unsweetened juice-packed crushed pineaple.
2. Cook and stir in a small saucepan until bubbling.
3. Add a pinch of pumpkin-pie spice, if desired.



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Main Ingredient:Fruit / Apple
Fruit / Orange
Course:Breakfast
Brunch
Cuisine:American
Preparation Method:Fry
Dish:Pancake
Spreads and Sauces
Special Diet:Low Fat
Difficulty:Easy

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