Orange Juice Whole Wheat Pancakes

Want your family to eat more whole wheat flour but they don’t like the taste? Try using orange juice instead of milk in your pancakes. The citric acid dulls the fibre taste and makes for an interesting flavour. I like to use orange juice with extra pulp for even more flavour surprises as you eat. As the juice has so much sugar, no need to add more. The sweet juice makes for a dark colour as the sugar caramelizes on the griddle.

This recipe uses the acid in the juice and baking soda to build on the baking powder leaven to make for a high soft pancake.

 

Lemon Milk Pancake
 
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Author:
Recipe type: Pancake
Serves: 15 or 30 (4") pancakes
Ingredients
2 Cups Batter
  • 1 cup (125 g) Whole Wheat or All Purpose Flour
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (4 g) Baking Soda
  • ¼ tsp (2 g) Sea Salt
  • 1 (50 g) Egg
  • 1¼ cup (300 g) Orange Juice
  • 1½ TBSP (25 g) Unsalted Butter, melted OR Sunflower Oil
  • ½ tsp (3 g) Vanilla extract (optional)
  • For griddle surface - Non-stick spray or vegetable oil
4 Cups Batter
  • 2 cups (250 g) Whole Wheat or All Purpose Flour
  • 2 tsp (10 g) Baking Powder
  • 1 tsp (7 g) Baking Soda
  • ½ tsp (3 g) Sea Salt
  • 2 (100 g) Eggs
  • 2½ cups (600 g) Orange Juice
  • 3 TBSP (45 g) Unsalted Butter, melted OR Sunflower Oil
  • 1 tsp (5 g) Vanilla extract (optional)
  • For griddle surface - Non-stick spray or vegetable oil
Instructions
  1. Turn on griddle. Heat until drop of water sizzles
  2. Griddle - 350°F/180°C/Gas 4 - Moderate to 375°F/190°C/Gas 5 - Moderately hot
  3. In a large bowl whisk dry ingredients
  4. In a medium bowl whisk eggs, juice, butter and vanilla extract (optional)
  5. Add ⅔ of the wet mixture to the dry and whisk. This makes it easier to work out the lumps. Then add the remaining liquid and whisk.
  6. Apply non-stick spray or oil to the griddle.
  7. Pour a small ladle of batter to make 1 pancake
  8. Bake on side until many bubbles appear on surface and the edges are set, about 2 minutes
  9. Holes will appear, pop and not fill in. Be careful. With the sugar in the juice these brown quickly.
  10. Flip over and bake until bottom golden brown, about 1-2 minutes
  11. Remove and serve

Details: How to make Pancakes

Included with each pancake recipe.

Equipment

  • Two bowls. A smaller one for the wet ingredients and a larger bowl for the dry ingredients / final mix
  • Whisk – In a pinch you can use a large fork
  • Scale
  • Measuring spoons
  • Measuring cup or ladle to pour mixture onto griddle
  • Griddle – I use a low cost electric griddle
  • Spatula – I use a Winco NC-RS Nylon Fish Spatula

A common question in North America is why use a scale. When I went to baking school, the first thing we were told is to do measuring with a scale. Especially for flour. Flour packs and a cup of flour can weigh anywhere from 100 grams to 140 grams. I use 120 grams as a cup so regardless of whether you flour is packed or just sifted, 120 grams is a cup. For small measurements I do use measuring spoons.

Why grams and not ounces? Commercial baking is done in grams and my training is commercial.

Directions

  1. Turn on griddle. Heat until drop of water sizzles. 350°F/180°C/Gas 4 – Moderate to 375°F/190°C/Gas 5 – Moderately hot. Let griddle warm up for 10 minutes for heat to distribute evenly.
  2. In a large bowl whisk dry ingredients.
  3. Whisk eggs

  4. In a medium bowl, break egg(s). If you get any shell in it is easy to remove. Whisk to break up the yoke. I sometimes use a large fork.
  5. Add other wet ingredients and whisk.
  6. Whisk 2/3 of wet into dry. Easier to eliminate lumps.

  7. Add 2/3 of the wet mixture to the dry and whisk. This thicker batter makes it easier to work out the lumps. Then add the remaining liquid and whisk.
  8. Apply non-stick spray or oil to the griddle.
  9. Pour batter.

  10. Pour 1/4 cup batter to make 1 pancake. I use a measuring cup with a long spout.
  11. Pour with a small ladle

  12. For thicker batters, such as the Orange Juice Whole Wheat Pancakes, use a small ladle.
  13. Bake on side until many bubbles appear on surface and the edges are set, about 2-3 minutes.
  14. Holes will appear, pop and not fill in. Whole wheat pancakes will not show bubbles as much. All purpose flour tends to show the bubbles more than whole wheat.
  15. Flip over and bake until bottom golden brown, about 2 minutes
  16. Remove and serve with butter and maple syrup or your choice of toppings.

Tips

You can freeze and reheat extra pancakes. Store in a freezer bag then reheat at 350°F/180°C for a few minutes.

Pancake Recipes

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