Sunday, January 27, 2013

Recipe Corner: AHA Cinnamon-Orange Pancakes

I made these Saturday morning. The texture was a bit off. Thanks, whole wheat flour. The flavor was interesting but the next time I make these I'll turn down the heat a bit to cook them longer and use the orange sauce the authors recommend (there's a recipe for that, too).

1 cup whole-wheat flour
3/4 cup all-purpose flour
2 tbls toasted wheat germ
1 tbls sugar
2 tsps baking powder
1 tsp ground cinnamon
1 cup fat-free milk
1 tsp grated fresh orange zest
3/4 cup fresh orange juice
1/4 cup egg substitute
cooking spray

Preheat the oven to 200˚F. Place a cooling rack on a baking sheet. Set aside.

In a large bowl, stir together the flours, wheat germ, sugar, baking powder, and cinnamon.

In a small bowl, whisk together the remaining ingredients except the cooking spray. Pour into the flour mixture. Stir just until the flour mixture is moistened by no flour is visible. Don't overmix.

Lightly spray heated griddle/skillet/etc. with cooking spray. Heat over medium heat. For each pancake, ladle batter onto the griddle. Cook for 2 to 3 minutes, or until the tops are bubbly and the edges are dry. Turn over. Cook for 2 to 3 minutes. Transfer the pancakes to the cooking rack, placing them in a single layer and leaving space between. Put in the oven to keep warm. Repeat with the remaining batter.

Serves 4; 3 pancakes per serving.

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