Whole-Wheat Buttermilk Pancakes with Orange Sauce

Whole-Wheat Buttermilk Pancakes with Orange Sauce Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Whipped egg whites and added leavening make these pancakes extra fluffy, which is Café Kaila's signature style.

Yield:

Serves 4 (serving size: 2 pancakes, about 1/3 cup bananas, and 3 tablespoons sauce)
Total time: 42 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 42 Minutes
Total: 42 Minutes

Nutritional Information

Calories 349
Fat 5 g
Satfat 2.4 g
Monofat 1.4 g
Polyfat 0.6 g
Protein 11.1 g
Carbohydrate 67.5 g
Fiber 5.4 g
Cholesterol 60 mg
Iron 2.5 mg
Sodium 340 mg
Calcium 157 mg

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

Preparation

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.

Chrissie Kaila Castillo,

Café Kaila, Honolulu,

Cooking Light

November 2011
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