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Jiffy Orange Pancakes

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  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.

Recipe Summary


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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1913 Calories from Fat 718

% Daily Value*

Total Fat 80 g123.7%

Saturated Fat 26.6 g132.9%

Trans Fat 0 g

Cholesterol 314.8 mg104.9%

Sodium 1479.6 mg61.7%

Total Carbohydrates 276 g92%

Dietary Fiber 2.8 g11%

Sugars 190.9 g

Protein 30 g60.4%

Vitamin A 60.8% Vitamin C 3.7%

Calcium 69.7% Iron 21.4%

*Based on a 2000 Calorie diet


Jiffy Orange Pancakes Recipe