Nutrition Facts

  • One serving:
  • 2 pancakes with 1/4 cup syrup
  • Calories:
  • 469
  • Fat:
  • 11 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 111 mg
  • Sodium:
  • 857 mg
  • Carbohydrate:
  • 78 g
  • Fiber:
  • 2 g
  • Protein:
  • 12 g

Pancakes with Orange Syrup

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.

SERVINGS

2

CATEGORY

Lower Fat

PREP

5 min.

COOK

10 min.

TOTAL

15 min.

INGREDIENTS

  • 1 cup self-rising flour
  • 2 tablespoons sugar
  • 1 egg
  • 1/2 cup 2% milk
  • 2 tablespoons orange juice
  • 1 tablespoon canola oil
  • 1/2 teaspoon vanilla extract
  • ORANGE SYRUP:
  • 1 tablespoon sugar
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup orange juice

DIRECTIONS

In a bowl, combine the flour and sugar. Whisk the egg, milk, orange juice, oil and vanilla until blended; stir into dry ingredients just until moistened.
    Pour batter by 1/3 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown.
    Meanwhile, for syrup, combine the sugar, cornstarch and orange juice in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Serve warm with pancakes. Yield: 2 servings.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008