Darlene's Sunshine Orange Pancakes

A delightful breakfast treat.

Serve with fresh butter & orange sauce (directions below).


  • 7 tablespoons sugar (divided use)
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 cups orange juice (devided use)
  • 2 cups biscuit/baking mix
  • 2 large eggs
  • 2 eggs (beaten)
  • 3/4 cup milk
  • Butter (optional to serve with prepared pancakes)
  • Fresh Orange Slices(optional to serve with prepared pancakes)

    Make an orange sauce by combining 4 tablespoons sugar, cornstarch and 3/4 cup orange juice in a saucepan; stir until smooth. Bring to a boil; cook and stir 2 minutes.

    Remove from heat and cool to lukewarm, set aside until ready to serve pancakes.

    Combine biscuit mix and remaining sugar in bowl. Beat together the eggs, milk and remaining orange juice, stir into dry ingredients just until moistened.

    Pour the batter by 1/4 cupfuls onto a hot lightly oiled griddle or skillet.
    Turn when bubbles from on top of pancake.

    Cook until second side is golden brown. Serve with prepared orange sauce, fresh orange slices & butter.
    Yield - 12 pancakes.


    Recipe sent in by Darlene Rourke.

    Enjoy!



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