ORANGE PANCAKES WITH RASPBERRY TOPPING

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup orange juice

  • 1

    tblsp cornstarch

  • 10 oz package frozen raspberries in syrup, thawed

  • 1

    cup flour

  • 2

    tblsp powdered sugar

  • 1/4

    tsp baking soda

  • 1/4

    tsp salt

  • 2

    tsp grated orange peel

  • 3/4

    cup milk

  • 2

    tblsp butter, melted

  • 1

    egg

  • 2

    tblsp orange juice

  • frozen whipped topping, thawed, if desired

  • fresh raspberries, if desired

Directions

In 1 quartt saucepan, stir ½ cup orange juice and the cornstarch until smooth. Heat to boiling over medium heat; boil 1 minute. Meanwhile, pour raspberries and syrup in strainer over medium bowl to drain. Stir syrup into juice mixture; cool slightly. Stir in raspberries; set aside. In medium bowl, mix flour, powdered sugar, baking soda, salt and orange peel. Beat in milk, butter, egg and 2 tablespoons orange juice with spoon or wire whisk just until blended. Heat griddle or skillet over medium heat or 375. Grease griddle with butter or vegetable oil if necessary. For each pancake, pour about ¼ cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve with raspberry topping. Garnish with whipped topping and fresh berries.

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