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Jiffy Orange Pancakes

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Ingredients
  Egg 1 , beaten
  Half and half/Light cream 1 Cup (16 tbs)
  Frozen orange juice concentrate 6 Ounce, thawed (1 Can)
  Pancake mix 1 Cup (16 tbs) (1 Cup, Packaged Regular, Not Complete Mix)
  Sugar 1⁄2 Cup (8 tbs)
  Margarine/Butter 1⁄4 Cup (4 tbs), 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.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Dish: 
Pancake
Interest: 
Quick

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