Pancakes with Orange Syrup

Total Time Prep/Total Time: 15 min.
Yield 2 servings
Test Kitchen Approved
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.

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.
Recipe Creator

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