Nutritional Info

Nutrition Facts

Serving Size 1 (37g)

Calories 63
Calories from Fat 7 (12%)
Amount Per Serving %DIV
Total Fat 0.8g 1%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 30.8mg 10%
Sodium 125mg 5%
Potassium 48.7mg 1%
Total Carbohydrate 10.9g 4%
Dietary Fiber 0.6g 2%
Sugars 0.7g
Protein 2.2g 4%

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Recipe Description
The orange and cinnamon in these surprisingly delicate cornmeal pancakes make them a special treat. Whipping the egg whites is the secret to making these pancakes so light. They are time consuming, so save these for a lazy weekend morning treat. The pancakes are just study enough to hold a few toasted nuts or thinly sliced strawberries or banana. Sprinkle some nuts or fruit onto the batter once you pour the pancakes on the griddle and flip the pancakes carefully.
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
3/4 Cup(c)  unbleached all purpose flour
1/2 Cup(c)  yellow cornmeal, finely ground
1/3 Cup(c)  sugar
1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  baking soda
1/4 Teaspoon(t)  nutmeg, freshly grated
1/4 Teaspoon(t)  cinnamon, ground
1/8 Teaspoon(t)  salt
2 Teaspoon(t)  orange zest, finely grated
1/4 Cup(c)  fresh orange juice
2   large eggs, separated
1/3 Cup(c)  buttermilk
3 Tablespoon(T)  canola oil, plus more for brushing the griddle


Preheat the oven to 200° F and place serving plates on the rack to warm. Place the flour, cornmeal, sugar, baking powder, baking soda, nutmeg, cinnamon, salt and orange zest in a large bowl and whisk to combine. Place the orange juice, egg yolks, buttermilk, and oil in a medium bowl and whisk to combine well. Beat the egg whites with an electric mixer at high speed until soft peaks form, 3 to 4 minutes. Or, beat the egg whites by hand in a metal bowl. It may take longer for soft peaks to form. Pour the buttermilk mixture into the flour mixture and stir with a rubber spatula until just combined. Fold in the egg whites. Do not over mix or the batter will deflate. Heat a griddle or large skillet over medium low heat until a few drops of water sizzle when splashed on the surface. Brush some oil on the griddle. Spoon the batter onto the griddle to form pancakes that are about 3 inches in diameter. Spread the batter a bit with the back of the spoon so the batter is even and cook the pancakes until small bubbles begin to appear on the surface, 1 1/2 to 2 minutes. Carefully flip the pancakes and cook until the other side is brown, 1 1/2 to 2 minutes. Transfer the pancakes to a warmed plate. Of course, the pancakes taste best hot off the griddle, but they can be held for up to 15 minutes in the warm oven if needed.

Additional notes

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