Ingredients:
- 3/4 cup orange juice
- 2 tablespoons finely grated orange zest
- 3/4 cup buttermilk
- 3 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 5 tablespoons melted butter
- Vegetable oil, for pan
Preparation:
Combine all ingredients; beat until smooth. Coat a skillet or griddle lightly with oil and place over medium heat. Using about 1/4 cup of batter for each pancake, pour onto the hot skillet. When bubbles appear over the top of the pancakes and edges are beginning to look a little dry, turn and brown the other side lightly. Adjust heat as necessary to brown evenly.Serves 4 to 6.
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Chocolate Waffles II
Basic Waffles
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Cornmeal Pancakes II
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