Rating: 5 stars
11 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1998

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Recipe Summary test

Yield:
4 servings (serving size: 2 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

269 calories; calories from fat 29%; fat 8.6g; saturated fat 1.7g; mono fat 2.6g; poly fat 3.7g; protein 5.8g; carbohydrates 43g; fiber 2.6g; cholesterol 56mg; iron 2mg; sodium 249mg; calcium 114mg.
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