Orange Pancakes with Raspberry Topping

Orange Pancakes with Raspberry Topping

Skip the stop at the pancake house and make these easy pancakes at your own house instead. With a bit of orange in the batter and raspberry sauce on top, they're a treat for the eyes and the stomach!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

Topping
1/2
cup orange juice
1
tablespoon cornstarch
1
package (10 oz) frozen raspberries in syrup, thawed
Pancakes
1
cup Gold Medal® all-purpose flour
2
tablespoons powdered sugar
1/4
teaspoon baking soda
1/4
teaspoon salt
2
teaspoons grated orange peel
3/4
cup milk
2
tablespoons butter, melted
1
egg
2
tablespoons orange juice
Garnish, if desired
Frozen whipped topping, thawed
Fresh raspberries
  1. In 1-quart saucepan, stir 1/2 cup orange juice and the cornstarch until smooth. Heat to boiling over medium heat; boil 1 minute. Meanwhile, pour raspberries and syrup in strainer over medium bowl to drain. Stir syrup into juice mixture; cool slightly. Stir in raspberries; set aside.
  2. In medium bowl, mix flour, powdered sugar, baking soda, salt and orange peel. Beat in milk, butter, egg and 2 tablespoons orange juice with spoon or wire whisk just until blended.
  3. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve with raspberry topping. Garnish with whipped topping and fresh berries.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make the fruit topping ahead of time, cover and refrigerate. Microwave it for a few seconds to take off the chill before serving it with the pancakes.

Nutrition Information:

1 Serving (1 Serving (2 Pancakes and 1/4 Cup Topping))
  • Calories 320
    • (Calories from Fat 80),
  • Total Fat 8g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 300mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 4g,
    • Sugars 25g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.