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Orange Pancakes with Raspberry Topping
Orange Pancakes with Raspberry Topping
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Prep Time:
25 minutes
Total Time:
25 minutes
Homemade orange-infused pancakes topped with raspberry sauce - a visual and flavorful delight!
Ingredients:
  • 1/2 cup orange juice
  • 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
  • 2 teaspoons grated orange peel
  • 3/4 cup milk
  • 2 tablespoons butter, melted
  • 2 tablespoons orange juice
  • Frozen whipped topping, thawed
  • Fresh raspberries
Instructions:
  • In a small saucepan, whisk together 1/2 cup orange juice and cornstarch until combined. Bring to a boil over medium heat and simmer for 1 minute. While it boils, strain raspberries and syrup over a bowl. Mix the syrup with the orange juice mixture and let it cool slightly. Gently fold in the raspberries and set aside.
  • Combine flour, powdered sugar, baking soda, salt, and orange peel in a medium bowl. Mix in milk, butter, egg, and 2 tablespoons of orange juice with a spoon or wire whisk until just blended.
  • Preheat griddle over medium heat or to 375°F. Grease with butter or vegetable oil if needed (or spray with cooking spray). Pour 1/4 cup batter for each pancake onto griddle. Cook until bubbles form and edges are dry, then flip and cook until golden brown. Serve with raspberry topping, whipped topping, and fresh berries. Enjoy!

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