Betty Crocker Brunch - (Page 35) pancakes & waffles • Quick • Low Fat Orange Pancakes with Raspberry Sauce Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 8 RaSPbeRRy Sauce Tips » 3 1 2 ⁄3 1 tablespoons sugar tablespoon cornstarch cup orange juice box (10 oz) frozen raspberries in syrup, thawed, undrained eggs cups milk cup vegetable oil cups Gold Medal® all-purpose flour tablespoons sugar teaspoons baking powder teaspoons grated orange peel teaspoon vanilla teaspoon salt How-to Once the pancakes are cooked, place them in a pan and transfer them to a warm oven until all the pancakes are cooked and ready to be served. How-to You can tell the skillet is heated when a drop of water skitters across its surface. PancakeS 2 1½ ¼ 2 2 2 2 1 ¼ 1. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in orange juice and raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. 2. Heat griddle or skillet over medium-high heat or to 375°F. If necessary, brush griddle with vegetable oil before batter for pancakes is added (or spray with cooking spray before heating). 3. In large bowl, beat eggs with wire whisk until well beaten. Beat in remaining ingredients just until smooth. 4. For each pancake, pour slightly less than ¼ cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown. Serve with sauce. High altitude (3500-6500 ft): No change. Nutrition information Per Serving: 1 ServiNg: Calories 300 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g); Cholesterol 55mg; Sodium 230mg; Total Carbohydrate 49g (Dietary Fiber 3g); Protein 7g Betty crocker Most Requested RecipesTM 35
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