HOME > Chowhound > Home Cooking >
What are you cooking today?
TELL US

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

f
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?

  1. alwayscooking Feb 3, 2009 03:33 PM

    Annatto

    2 Replies
    1. re: alwayscooking
      f
      foodsmith 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 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.

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

    2. amyzan 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 Feb 3, 2009 03:39 PM

        Add some pumpkin to your batter.

        1. pikawicca Feb 3, 2009 03:42 PM

          Use free-range eggs.

          1. s
            sassygirl 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 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 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 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 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 Feb 3, 2009 09:09 PM

                    Oranges are dyed.

                    2 Replies
                    1. re: MakingSense
                      goodhealthgourmet 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
                        m
                        MakingSense 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 Feb 4, 2009 02:41 PM

                      Add some Tang.

                      Or is that too artificial for you?

                      1. s
                        Stuffed Monkey 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.

                        Show Hidden Posts