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