Jiffy Orange Pancakes
|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|
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.