Serves 4 (serving size: 2 pancakes, about 1/3 cup bananas, and 3 tablespoons sauce)
Photo: John Autry; Styling: Leigh Ann Ross
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
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
How to Make It
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.
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.
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.
These were very good. I doubled the orange sauce and didn't cook it down. I doubled the cornstarch. I also added fiori de sicilia flavoring and it was wonderful. Next time I will add fiori de sicilia flavoring to the pancakes also.
I would also agree, too much effort for average pancakes and I love to experiment with new recipes. Pancakes are too thick, but I prefer thinner ones. Sauce was good, a nice change from maple syrup. I added a dash of nutmeg to sliced bananas.
I agree with the first posted comment with regard to the amount of work - they do take a little extra. However, I thought they were worth it! These pancakes are SO light and fluffy, and with the orange scent in the pancake plus the sauce, they are also refreshing (which is very unique for a pancake). Usually pancakes are very filling and can leave you feeling over-stuffed / sleepy, but I thought these pancakes were the opposite, and esp. yummy on a rainy / cold day. The flavor will remind you of nice "fun in the sun" fare. I didn't change anything about the recipe and it worked out perfectly! When the recipe says that the batter will be "thick" prepare for it to look like a cookie batter. Don't panic! Once you add the other ingredients (i.e. the egg whites), it will turn out in the end like a regular pancake batter. Don't skip the bananas & serve with eggs & bacon for a restaurant quality breakfast at home - enjoy!!