Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Combine orange rind, juice, milk, oil, and egg in a bowl; add to flour mixture, stirring until smooth.
Spoon 1/4 cup batter onto a hot nonstick griddle or nonstick skillet; top with a heaping tablespoon blueberries. Turn pancake when top is covered with bubbles and edges look cooked. Repeat procedure with the remaining batter and blueberries.
This is a nice recipe. I didn't have orange juice but I did have a nice big orange. It gave me about 1/4 cup of juice. I then used about 3/4 cup of milk and followed the rest of the recipe. Really nice and light pancakes. Just the right amount of orange flavor. Another thing I loved, it was enough for 2 to 3 people not 10. This one is a keeper.
My favorite pancake recipe by far! I used thawed frozen blueberries, and just mixed them right into the batter. The orange juice gives these pancakes a tangy sweetness that makes you want bite after bite!
We love these pancakes. However, we found that a cup of orange juce was too much. We started with 1/2 cup and then added a little more as needed. We also used 2/3 cup white flour and 1/3 cup whole wheat. These are a favorite with the family and would also be great for company.
this is now my fave pancake recipe! didn't have orange rind. used different kinds of fruit for variety. use this for dinner more than breakfast! served with grilled turkey filets one of the times. also liked adding the fruit after placing the batter.
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