SUNRISE ORANGE PANCAKES RECIPE
"These delectable citrusy pancakes make any breakfast special," assures Dorothy Smith of El Dorado, Arkansas. "Plus, they're simple to prepare."
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- In a small saucepan, combine 4 tablespoons sugar, cornstarch and 3/4 cup orange juice; stir until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat; cool to lukewarm.
- Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk and remaining orange juice; stir into dry ingredients just until moistened.
- Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with orange sauce.
- Yield: 1 dozen.
- Originally published as Sunrise Orange Pancakes in Taste of Home
- August/September 1999, p8
- Nutritional Facts
- serving (3 each) equals 440 calories, 13 g fat (4 g saturated fat), 112 mg cholesterol, 810 mg sodium, 72 g carbohydrate, 1 g fiber, 9 g protein.
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