Having made up a batch of yummy Sunny Morning Doughnuts from Meghan's recipe this month, has put me in mind of other yummy breakfast recipes using orange juice. This one is our variation on Aunt LaVerne Done's, Sunrise Orange Pancakes with orange sauce, from The Scott Family Cookbook.
Orange Sauce:
4 T sugar
3/4 cup orange juice
1 1/2 tsp cornstarch
In a saucepan, combine sugar, cornstarch and 3/4 cup orange juice; stir until smooth. Bring to boil; cook and stir for 2 minutes more. Remove from heat; cool to lukewarm. Meanwhile...
Pancakes:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 T sugar
3/4 cup orange juice
3 tsp EnerG Egg Replacer mixed with 4 T warm water (OR 2 T Ground Flax Seed and 6 T warm water OR 1 ripened mashed banana)
3/4 cup milk
2 T vegetable oil or apple sauce
*1/8 to 1/4 tsp vanilla, opt
Combine dry ingredients and sugar in a bowl. Beat egg substitute together with oil/applesauce, vanilla*, milk and orange juice; stir into dry ingredients just until moistened. (For thinner pancakes add more orange juice). Pour batter by 1/4 cupfuls onto a lightly-greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with orange sauce.
