Pancakes with Orange Syrup

By Addie

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

• PANCAKES:
• 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

Preparation

Step 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.

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.

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.

Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.