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When Kimberly Rayfield ran out of milk for her pancake batter, she substituted orange juice-with terrific results. "Everybody said they were the best I'd ever made," she writes from her home in Cleveland, Tennessee.
This recipe is:
Quick
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutritional Analysis: 2 pancakes with 1/4 cup syrup equals 469 calories, 11 g fat (2 g saturated fat), 111 mg cholesterol, 857 mg sodium, 78 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Pancakes with Orange Syrup in Cooking for 2 Spring 2005, p27
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