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

foodsmith Feb 3, 2009 03:28 PM

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. alwayscooking RE: foodsmith Feb 3, 2009 03:33 PM


    2 Replies
    1. re: alwayscooking
      foodsmith RE: alwayscooking Feb 3, 2009 04:11 PM

      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
        alwayscooking RE: foodsmith Feb 3, 2009 04:15 PM

        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.


    2. amyzan RE: foodsmith Feb 3, 2009 03:35 PM

      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. a
        Analisas mom RE: foodsmith Feb 3, 2009 03:39 PM

        Add some pumpkin to your batter.

        1. pikawicca RE: foodsmith Feb 3, 2009 03:42 PM

          Use free-range eggs.

          1. s
            sassygirl RE: foodsmith Feb 3, 2009 03:44 PM

            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.

            1. goodhealthgourmet RE: foodsmith Feb 3, 2009 04:01 PM

              alwayscooking was right on - annatto extract or powder is your best bet. second choice would be pumpkin or pureed sweet potato if you don't mind the hint of flavor.

              1. alwayscooking RE: foodsmith Feb 3, 2009 04:10 PM

                Thought of another one - turmeric (on the older side so as not to impart too much flavor).

                1 Reply
                1. re: alwayscooking
                  goodhealthgourmet RE: alwayscooking Feb 3, 2009 04:18 PM

                  i liked your first suggestion better ;)

                  turmeric (and saffron, as others suggested) definitely turns foods more yellow than orange.

                2. kchurchill5 RE: foodsmith Feb 3, 2009 04:20 PM

                  I've made pumpkin pancakes, not too orange. But do you mind me asking why you want them orange?

                  1. m
                    MakingSense RE: foodsmith Feb 3, 2009 09:09 PM

                    Oranges are dyed.

                    2 Replies
                    1. re: MakingSense
                      goodhealthgourmet RE: MakingSense Feb 4, 2009 10:54 AM

                      not all of them are, but that's a good point.

                      you can easily avoid the dyed ones - by law, any fruit (not just orange) that has been treated with dye has to be stamped "color added" to protect consumers who have allergies.

                      1. re: goodhealthgourmet
                        MakingSense RE: goodhealthgourmet Feb 4, 2009 11:13 AM

                        Sort of sad, isn't it?
                        People won't buy natural oranges. They expect oranges to be orange.
                        I think they dye lemons and limes too. That nice even color. Better than God can do...

                    2. ipsedixit RE: foodsmith Feb 4, 2009 02:41 PM

                      Add some Tang.

                      Or is that too artificial for you?

                      1. s
                        Stuffed Monkey RE: foodsmith Feb 4, 2009 03:46 PM

                        There are organic food coloring available on line just google organic food coloring, though I do like the idea of pumpkin pancakes.

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