I have at least one more zucchini recipe to post, and then that should be about it for me.  My garden is kaput.  Of course, I have reserves in the freezer!

However, today, I wanted to post these –

• 1-1/2 cups orange juice
• 2 cups all-purpose flour *I usually do 1 cup all-purpose and 1 cup whole wheat
• 3 tablespoons white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 T. vinegar, 1 T. orange juice and 1 t. baking powder (OR ONE EGG)*see note
• 1 t. cinnamon
• 1/2 t. ginger (powdered)
• 1 t. orange zest

Glaze – Mix 1 cup confectioner’s sugar with enough orange juice to get the consistency you want.

Directions

1. Mix orange juice and eggs or egg substitute in small bowl. *NOTE-Since I doubled this recipe from the original, it should actually be 2 eggs instead of one…but I didn’t double my egg substitute.

2. Combine flour, sugar, baking powder, baking soda, salt, cinnamon/ginger and orange zest in a large mixing bowl.

3. Add wet ingredients to dry. Let sit for 10 minutes. (I’m convinced this is the key to fluffy pancakes!)

4. Heat a large skillet (or electric griddle) over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Verdict?  Dee-wishes, in the words of my 3 year old!  I’m still amazed at how high these rose.  I would have liked a little more orange flavor in the pancake, so more zest is certainly an option. 

Have a great weekend!