Cornmeal Pancakes with Citrus Syrup
Recipe from Better Homes and Gardens
A little cornmeal adds an almost imperceptible crunch to these breakfast or brunch treats topped with orange syrup.
Serving size: 2 pancakes
Yield: 3/4 cup syrup
Total Time: 20 mins
see savings1 cupall-purpose flour
see savings3/4 cupcornmeal
see savings1 tablespoonsugar
see savings1 1/2 teaspoonsbaking powder
see savings1/4 teaspoonsalt
see savings2slightly beaten eggs
see savings1 cupmilk
see savings1 teaspooncooking oil
see savingsNonstick spray coating
see savings2 teaspoonsfinely shredded orange peel or lemon peel
see savings1 cuporange juice
see savings2 tablespoonslemon juice
see savings1/2 cupsugar
Spray a griddle with nonstick spray coating. Preheat griddle over medium heat. For each pancake pour about 1/4 cup batter onto hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side). Turn the pancakes to second sides when they have bubbly surfaces and slightly dry edges. Makes 5 servings (2 pancakes each).
In a medium saucepan combine the orange peel or lemon peel, orange juice, lemon juice, and sugar. Bring to boiling over medium-high heat, stirring occasionally. Reduce heat and simmer, uncovered, about 15 minutes or until reduced to 3/4 cup, stirring occasionally. Serve warm or cool. Cover and refrigerate remaining syrup for up to 1 week. Makes 3/4 cup.
Per Serving: cal. (kcal) 254, Fat, total (g) 4, chol. (mg) 111, carb. (g) 45, pro. (g) 8, sodium (mg) 261, Percent Daily Values are based on a 2,000 calorie diet