Breakfast and Brunch Recipes

Orange Cloud Pancakes

Orange and whole wheat is a natural combination, and these feathery pancakes make a complete breakfast. They’re so light it’s hard to believe they’re made with whole wheat flour. Eat them as soon as they’re made, topped with maple syrup, and begin your day with a full tummy and enough protein to last you until lunch!

Orange Cloud Pancakes

Yield: about 1 dozen 4 inch pancakes

Ingredients

  • 3/4 cup (6 ounces) cottage cheese
  • 3 large eggs, separated
  • 4 tablespoons (1/2 stick, 2 ounces) butter, melted
  • 1 tablespoon orange juice
  • 1/2 cup (2 ounces) King Arthur White Whole Wheat Flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • Pinch of ground cinnamon
  • 1 tablespoon orange zest or 1/8 teaspoon orange oil

Instructions

  1. Place the cottage cheese, egg yolks, melted butter, and orange juice in a food process or blender, and process until the cottage cheese is smooth, about 30 seconds.
  2. Add the flour, sugar, salt, and cinnamon, and process again. Scrape the mixture into a medium bowl and stir in the orange zest or oil. Let this mixture rest for 10 minutes.
  3. In the bowl of your electric mixer, whip the egg whites until they’re stiff but not dry. Use a rubber spatula to stir a spoonful of the whites into the batter to loosen it, and then gently fold in the rest of the whites. This batter doesn’t need to rest; cook the pancakes right away, as directed below.
  4. Pour the batter in 1/3-cupsful onto a preheated griddle. Cook the pancakes until golden brown on both sides.
  5. Serve immediately; they don’t hold well in the oven.

Attribution

Recipe and photo used with permission from: King Arthur Flour



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