This aromatic recipe makes 8 pancakes, which are wonderful for breakfast or as a dessert, topped with ice cream or ricotta cheese. For a tarter flavor, substitute tangerine juice for the orange juice in the ginger-syrup.
Orange Walnut Pancakes:
To Make the Orange Walnut Pancakes:
Sift together the whole wheat flour, baking soda and salt.
In a large mixing bowl, beat the eggs with the oil and the orange juice. Beat in the flour mixture just until all ingredients are incorporated. Fold in the nuts.
Heat a nonstick griddle or skillet over medium heat. Add 1 teaspoon butter and swirl until the surface is coated. Pour in about 1/3 cup of batter per pancake. Cook until the edges brown and the top is full of bubbles. Using a spatula, flip over the pancakes and cook briefly on the other side, just until set. Repeat with the remaining batter, adding another teaspoon of butter to the pan before cooking.
Serve the pancakes hot with Orange-Ginger Syrup.
To Make the Orange-Ginger Syrup:
Mix the cornstarch with the water to form a smooth paste. Set aside.
In a medium saucepan, heat the salt, orange zest, orange juice, honey and ginger. Bring to boil over medium heat and stir in the cornstarch mixture. Simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove from the heat and stir in the butter until melted. Add the fresh orange sections and spoon over the pancakes.
©1997, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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