Pancakes with Orange Syrup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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. Ingredients:
1 cup king arthur unbleached 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. Yield: 2 servings.
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