PANCAKES - ORANGE PANCAKES WITH TROPICAL CITRUS SAUCE
Makes 6 servings (3 pancakes and about 1/3 cup sauce).
Feature these fruity pancakes at a brunch accompanied with ham or Canadian-style bacon slices, assorted fresh fruit and frosty glasses of Florida orange juice.
1/4 cup sugar
1 tablespoon cornstarch
1-1/4 cups Florida Orange Juice
2 teaspoons margarine or butter
1 8-ounce can pineapple tidbits (juice pack), drained
2-1/4 cups reduced-fat packaged biscuit mix
3/4 cup skim milk
1/2 cup frozen Florida Orange Juice Concentrate, thawed
2 beaten eggs or 1/2 cup refrigerated or frozen egg product, thawed
1 medium banana, sliced
For sauce, in a small saucepan combine sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in margarine and pineapple.
For pancakes, in a medium bowl stir together biscuit mix, milk, thawed concentrate, and eggs until combined. For each pancake, pour about 3 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until golden (turn when pancakes have bubbly surfaces and edges are slightly dry). Keep hot while cooking remaining pancakes. Stir banana into sauce; serve warm sauce over pancakes.
Florida Department of Citrus
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