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Sunny Pancakes

I found this recipe in an old cookbook given to me by my mother-in-law. The light, delicate pancakes have a nice citrus flavor that the tangy orange sauce complements.

4 ServingsPrep: 15 min. Cook: 5 min./batch

Ingredients

1-1/4 cups all-purpose flour
3 tablespoons sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 cup orange juice
1/4 cup milk
3 tablespoons vegetable oil
2 to 3 teaspoons finely grated orange peel
ORANGE SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cup water
1/2 cup orange juice
2 tablespoons butter
1 tablespoon lemon juice
2 to 3 teaspoons finely grated orange peel

Directions

In a large bowl, combine the first four ingredients. In another bowl,
combine the egg, orange juice, milk, oil and orange peel; add to dry
ingredients just until moistened. Pour batter by 1/4 cupfuls onto a
lightly greased hot griddle. Turn when bubbles form on top; cook
until second side is golden brown.
For orange sauce, combine sugar, cornstarch and salt in a saucepan.

2 of 2

Sunny Pancakes (continued)

Directions (continued)

Stir in the remaining ingredients. Bring to a boil; cook and stir
for 2 minutes or until thickened. Serve warm with pancakes. Yield:
12 pancakes (about 1 cup sauce).

Nutrition Facts: 1 serving (3 each) equals 495 calories, 18 g fat (6 g saturated fat), 71 mg cholesterol, 922 mg sodium, 77 g carbohydrate, 1 g fiber, 7 g protein.