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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this recipe in an old cookbook given to me by my mother-in-law. The light, delicate pancakes have a nice citrus flavor that the tangy orange sauce complements. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
2-1/2 teaspoons baking powder |
3/4 teaspoon salt |
1 egg |
1 cup orange juice |
1/4 cup milk |
3 tablespoons vegetable oil |
2 to 3 teaspoons finely grated orange peel |
orange sauce: |
1/2 cup sugar |
1 tablespoon cornstarch |
1/4 teaspoon salt |
3/4 cup water |
1/2 cup orange juice |
2 tablespoons butter |
1 tablespoon lemon juice |
2 to 3 teaspoons finely grated orange peel |
Directions:
1. In a large bowl, combine the first four ingredients. In another bowl, combine the egg, orange juice, milk, oil and orange peel; add to dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
2. For orange sauce, combine sugar, cornstarch and salt in a saucepan. Stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve warm with pancakes. Yield: 12 pancakes (about 1 cup sauce).
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