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How do you make a batter orange (in a natural way)

I'm looking to make some pancakes and I need for the batter to be orange. I do not want to use any artificial colorings. The batter needn't be fluorescent orange but it should be distinctly orange when compared to a traditional creamy colored batter/pancake.

Any ideas on how to achieve this? Is there any way to get the coloring from orange peel without using tons of it?

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    1. re: alwayscooking

      Awesome. This is tasteless? Any side effects from it? Is it an herb with any healing properties or health effects that I should need to consider?

      1. re: foodsmith

        To me it doesn't have a flavor but I use it with a strong olive oil. It is natural but I read on wiki that some people with food dye reactions may have a problem.

        http://en.wikipedia.org/wiki/Annatto

    2. Replace part of the liquid with carrot juice. If you're making buttermilk pancakes, I cannot vouch for whether or not they'll rise properly, however. This might work better for a sweet milk recipe.

      1. Add some pumpkin to your batter.

          1. I haven't made pancakes in a while but what about heating some of the milk with saffron threads - the strain them out? I doubt it will impart much saffron flavor, especially if you are adding orange zest anyway.