Even if it's pouring rain, these hearty pancakes with orange zest will brighten up the morning. Sleepyheads, rejoice!
What You Need
Original recipe yields 6 servings
1-1/2 cups flour
1/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
2 Tbsp. sugar
1/2 tsp. CALUMET Baking Powder
2 egg s, separated
1-1/2 cups fat-free milk
2 Tbsp. margarine or butter, melted
1/2 tsp. grated orange zest
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Let's Make It
Mix flour, cereal, sugar and baking powder in large bowl. Place egg yolks, milk, margarine and orange zest in medium bowl. Beat with wire whisk until well blended. Add to flour mixture; stir just until moistened.
Beat egg whites with electric mixer on high speed until stiff peaks form. Add to batter; stir gently until well blended. (Batter will be lumpy).
Pour batter onto hot lightly greased griddle or into hot skillet, using 1/4 cup batter for each pancake. Cook on medium-high heat until bubbles form on tops, then turn to brown other sides. Serve with Orange Spread (see Tip).
Save 100 calories and 8 grams of fat per serving by omitting the orange spread.
Beat 1/2 cup powdered sugar, 1/4 cup (1/2 stick) softened butter, 1 tsp. milk and 1/2 tsp. grated orange peel with electric mixer on medium speed until well blended.
Prepare as directed, substituting 3/4 tsp. ground cinnamon for the orange peel.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.