Bran Griddle Cakes 1-1/2 cups all-purpose flour 2 tablespoons sugar 3 teaspoons baking powder 3/4 teaspoon salt 1 egg 2 cups fat-free milk 1 teaspoon grated orange peel 1 cup All-Bran ORANGE SYRUP: 1/2 cup sugar 1 tablespoon cornstarch 1 cup orange juice 1 tablespoon butter or stick margarine Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Bran Griddle Cakes cont. 2 teaspoons grated orange peel 1 medium navel orange, peeled, sectioned and chopped In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat egg; stir in milk, orange peel and bran. Let stand for 1-2 minutes or until bran is softened. Add to dry ingredients; mix well. Pour by 1/4 cupfuls onto a hot nonstick griddle; turn when bubbles from on top of pancakes. Cook until second side is golden brown. For syrup, combine sugar and cornstarch in a saucepan. Gradually stir in orange juice, butter and orange peel. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in chopped orange. Serve with pancakes. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

	Bran Griddle Cakes Yield: 7 servings. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008