Orange Pancakes With Raspberry Topping Recipe

Ingredients

1/2

cup orange juice

1

tablespoon cornstarch

1

package (10 oz) frozen raspberries in syrup, thawed

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

Frozen whipped topping, thawed

Fresh raspberries

Preparation

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.

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.

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.

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