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Pancakes with Orange Syrup

TOTAL TIME: Prep/Total Time: 15 min. YIELD: 2 servings.
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.

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

2 each: 469 calories, 11g fat (2g saturated fat), 111mg cholesterol, 857mg sodium, 78g carbohydrate (0 sugars, 2g fiber), 12g protein.

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