Team the pancakes with sausages, and offer tea, coffee and fresh juices.
Recipe information
Yield
Serves 4
Ingredients
ORANGE BUTTER
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon grated orange peel
2 teaspoons orange juice
GRIDDLE CAKES
3/4 cup all purpose flour
3/4 cup whole wheat flour
2 tablespoons brown sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
2 to 2 1/4 cups low-fat milk
1 large egg
1 large egg white
2 tablespoons (1/4 stick) unsalted butter, melted
2/3 cup chopped walnuts
Nonstick vegetable oil spray
Warm maple syrup
Preparation
FOR ORANGE BUTTER:
Step 1
Mix all ingredients in small bowl; set aside.
FOR GRIDDLE CAKES:
Step 2
Sift first 5 ingredients into medium bowl. Whisk 2 cups milk, egg, egg white and butter in large bowl to blend. Whisk in dry ingredients. Thin with remaining 1/4 cup milk if too thick. Mix in walnuts.
Step 3
Preheat oven to 200°F. Spray non-stick griddle or skillet with oil spray. Heat over medium heat. Working in batches, pour batter onto griddle by scant 1/4 cupfuls. Cook until bubbles appear and bottoms of griddle cakes are golden, about 3 minutes. Turn and cook until bottoms are golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Serve with orange butter and maple syrup.
