Orange Pancakes
PREP TIME: 10 min
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COOK TIME: 10 min
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YIELD: 8 servings |
INGREDIENTS:
| 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour | 1 tbsp. Crisco® Pure Vegetable Oil |
| 2 tbsps. sugar | ORANGE SYRUP |
| 1 large egg lightly beaten | 3/4 cup orange juice |
| 3/4 cup orange juice | 1/3 cup sugar |
| 1/2 cup milk | 1 1/2 tsps. cornstarch |
- 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour
- 2 tablespoons sugar
- 1 large egg, lightly beaten
- 3/4 cup orange juice
- 1/2 cup milk
- 1 tablespoon Crisco® Pure Vegetable Oil
- ORANGE SYRUP
- 3/4 cup orange juice
- 1/3 cup sugar
- 1 1/2 teaspoons cornstarch
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PREPARATION DIRECTIONS:
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1.
HEAT griddle to 400°F or heat nonstick skillet until a few droplets of water sprinkled on surface evaporate quickly.
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2.
PLACE flour and sugar in medium bowl. Add egg, orange juice, milk and oil. Stir just until well blended (batter will be lumpy).
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3.
POUR 1/4 cup batter for each pancake onto griddle or skillet. Cook until edges are dry and surface is bubbly. Turn and cook until lightly browned.
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4.
SERVE with Orange Syrup.
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ORANGE SYRUP
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1.
COMBINE all syrup ingredients in small saucepan.
Heat over medium heat, stirring until thickened. Cool slightly before serving.
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