Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 1 cup all-purpose flour

  3. 1/2 cup flaked coconut

  4. 3/4 cup milk

  5. 1 teaspoon grated orange rind

  6. 1 tablespoon brown sugar

  7. 2 tablespoons vegetable oil

  8. 1 tablespoon baking powder

  9. 1/4 teaspoon salt Vegetable shortening Orange Syrup:

  10. 1 cup orange sections, coarsely chopped

  11. 1 cup maple-flavored syrup

Instructions Jump to Ingredients ↑

  1. In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients, except shortening, and beat just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.

  2. Heat griddle or skillet over medium heat or to 375°F (190°C). Grease griddle with shortening, if necessary. Griddle is ready when a few drops of water bubble and skitter rapidly around.

  3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

  4. For Orange Syrup: Combine ingredients in a small saucepan. Cook until thoroughly heated. Makes 1 1/2 cups syrup.


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