Jiffy Orange Pancakes Recipe
Ingredients
| Egg | 1 , beaten | |
| Half and Half | 1 Cup (16 tbs) | |
| 1 6-ounce can frozen orange juice concentrate, thawed | ||
| Packaged mix | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1/4 cup margarine or butter, cut up | ||
Directions
1 Combine beaten egg, cream, and 1/4 cup of the orange juice concentrate. Add pancake mix. Stir just until combined but still slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. Pour about
2 tablespoons of batter onto the hot griddle for each pancake. Cook over medium heat 1 to 2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Serve immediately, or place in a lightly covered ovenproof dish and keep warm in a 300° oven.
2 For sauce, in a small saucepan combine sugar, margarine or butter, and the remaining orange juice concentrate. Bring mixture to boiling, stirring occasionally.
2 tablespoons of batter onto the hot griddle for each pancake. Cook over medium heat 1 to 2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Serve immediately, or place in a lightly covered ovenproof dish and keep warm in a 300° oven.
2 For sauce, in a small saucepan combine sugar, margarine or butter, and the remaining orange juice concentrate. Bring mixture to boiling, stirring occasionally.
Chef
