Orange Pancakes with Tropical Citrus Sauce
Cooking Time: 2 min
Total Time: 17 min
Ingredients
1-1/4 cups Florida Orange Juice
1/4 cup sugar
1 tablespoon cornstarch
2 teaspoons margarine or butter
1 8-ounce can pineapple tidbits (juice pack), drained
2-1/4 cups reduced-fat packaged biscuit mix
3/4 cup skim milk
1/2 cup frozen Florida Orange Juice concentrate, thawed
2 beaten eggs or 1/2 cup refrigerated or frozen egg product, thawed
1 medium banana, sliced
1/4 cup sugar
1 tablespoon cornstarch
2 teaspoons margarine or butter
1 8-ounce can pineapple tidbits (juice pack), drained
2-1/4 cups reduced-fat packaged biscuit mix
3/4 cup skim milk
1/2 cup frozen Florida Orange Juice concentrate, thawed
2 beaten eggs or 1/2 cup refrigerated or frozen egg product, thawed
1 medium banana, sliced
Preparation
1. For sauce, in a small saucepan combine sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until thickened and bubbly.
2. Cook and stir 2 minutes more. Remove from heat. Stir in margarine and pineapple.
3. For pancakes, in a medium bowl stir together biscuit mix, milk, thawed concentrate, and eggs until combined.
4. For each pancake, pour about 3 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until golden (turn when pancakes have bubbly surfaces and edges are slightly dry).
5. Keep hot while cooking remaining pancakes. Stir banana into sauce; serve warm sauce over pancakes.