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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Grated rind of 1 orange 1/3 C orange juice 2 tbs vegetable oil 1 tbs sugar 1 egg ¾ C plain lowfat yogurt 1 C flour ½ tsp baking powder 1 tsp baing soda ¼ tsp salt Instructions: This recipe, adapted from a recipe in Gourmet Magazine May 1981, is brought to us from The Veranda House Bed and Breakfast in Rhinebeck, New York. Combine orange rind, orange juice, vegetable oil, sugar, egg, and yogurt in a bowl. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the yogurt mixture to the flour mixture and gently fold all together. Batter will be thick and puffy. Heat a griddle or skillet, brush with vegetable oil or unsalted butter and spoon a generous tablespoon of batter onto griddle. Cook on each side 1-2 minutes. Best if served immediately. Makes 8-12 pancakes. Egg beaters and non-fat yogurt can be substituted, though the pancakes will be a bit dry and tend to stick to the pan or griddle. |
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