Orange Pecan
Oatmeal Griddle Cakes
- 1 cup all-purpose flour*
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
1 tablespoon baking powder
1/4 teaspoon salt (optional)
1/3 cup chopped toasted pecans
1/2 cup fat-free milk
1/2 cup Tropicana® orange juice
1 large egg, lightly beaten
2 tablespoons vegetable oil
Orange Sauce:
1/2 cup orange marmalade
1/4 cup Tropicana® orange juice
- In large bowl, combine
flour, oats, baking powder and salt; mix well. Stir in pecans.
- In medium bowl, combine
milk, orange juice, egg and oil; blend well. Add to dry ingredients
all at once; mix just until dry ingredients are moistened. (Do
not overmix.)
- Heat griddle over medium-high
heat (or preheat electric skillet or griddle to 375°F.)
- Meanwhile, combine marmalade
and 1/4 cup orange juice in small saucepan; mix well. Cook and
stir over low heat until hot; keep warm.
- Lightly grease griddle.
- For each pancake, pour
1/4 cup batter onto hot griddle. Turn pancakes when tops are
covered with bubbles and edges look cooked. Serve with orange
sauce.
Makes about 12 (4-inch)
pancakes.
*Note: If using
old fashioned oats, add 1 to 2 tablespoons additional flour.
Cook's Tips: To toast pecans, spread evenly
in shallow baking pan. Bake at 400°F 5 to 7 minutes or until
deep golden brown. Or, spread nuts evenly on microwave-safe plate.
Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH,
checking every 30 seconds, until nuts are fragrant and browned.
Recipe provided courtesy of The Quaker Oats Company.
