Pancakes With Orange Syrup

[quicklook-recipe prep_time=”15min” cook_time=”” serves=”2″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 cup self-rising flour
• 2 tablespoons sugar
• 1 egg
• 1/2 cup 2% milk

[/ingredients-left]
[ingredients-right]

• 2 tablespoons orange juice
• 1 tablespoon canola oil
• 1/2 teaspoon vanilla extract

[/ingredients-right]
[/ingredients-list]

[ingredients-list title=”Orange Syrup” serving_size=””]
[ingredients-left]

• 1 tablespoon sugar
• 1 1/2 teaspoons cornstarch
• 1/2 cup orange juice

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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 nonstick cooking spray. Turn when bubbles form on top; cook until second side is golden brown.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”469″ calories_fat=”” fat=”11g” sat_fat=”2g” choles=”111mg” sodium=”857mg” carbs=”78g” sugars=”” protein=”12g” fiber=”2g”]

Serving equals: 2 pancakes with 1/4 cup syrup

[/nutrition-info]

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.

Originally Published in Reader's Digest