Pancakes With Orange Sauce
Fluffy pancakes layered with cottage cheese and topped with tangy orange sauce, perfect for a delightful breakfast or brunch that combines citrus zest with comfort food.
Ingredients
Instructions
- Sift together the all-purpose flour, baking powder, salt, and sugar.
- Combine the egg, milk, orange juice, and melted butter or margarine in a bowl.
- Stir the wet ingredients into the dry ingredients until just combined.
- Pour 2/3 cup of batter onto a hot, greased griddle to make a large pancake.
- Cook until bubbles form on the surface and the edges look set, then flip and cook the other side.
- Repeat with remaining batter to make 4 large pancakes.
- Stack the pancakes, spreading cottage cheese between each layer.
- Cut the stacked pancakes into wedges and spoon orange sauce over the top before serving.
Tips & Substitutions
For fluffier pancakes, let the batter sit for a few minutes before cooking. If you don't have orange juice, lemon juice can be a good substitute for a tangy flavor. You can also add vanilla extract to the wet mixture for added depth. For a different twist, serve the pancakes with a dollop of Chives Galore Yogurt Topping instead of cottage cheese.
Serving Suggestions
These pancakes are delightful served with the orange sauce drizzled on top. Consider adding fresh fruit, like berries or banana slices, as a refreshing side. They pair beautifully with a cup of coffee or tea for breakfast or brunch. For a complete meal, serve alongside a light salad or a portion of Feathery Light Dumplings.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave for a few seconds until warmed through. For best results, reheat on a skillet over low heat to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pancakes With Orange Sauce contains roughly 537 calories, with 9g protein, 86g carbohydrates, and 18g fat. It is an excellent source of calcium (33% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2370mg per serving (103% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes in advance?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking. If you prefer, you can also cook the pancakes in advance and reheat them, ensuring you keep them moist by wrapping them in foil.
What can I use instead of cottage cheese?
If you're not a fan of cottage cheese, you can substitute it with ricotta or Greek yogurt for a creamy layer between the pancakes. Both options will provide a similar texture and add a delicious flavor to the dish.
Can I make these pancakes gluten-free?
Absolutely! To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking powder is also gluten-free. The pancakes should turn out just as fluffy and delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).