Dress up your pancakes in this recipe by adding pistachio nuts and orange juice for a new twist on a classic breakfast favorite.
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Dress up your pancakes in this recipe by adding pistachio nuts and orange juice for a new twist on a classic breakfast favorite.
1/4 tsp salt
1 tsp Clabber Girl Baking Soda
1/2 tsp ground cinnamon
1 egg, beaten
1 cup orange juice
1 cup all-purpose flour
1/2 cup finely chopped pistachio nuts
1 tbsp sugar
2 tbsp cooking oil
2 tsp Clabber Girl Baking Powder
In large mixing bowl, add flour, sugar, Clabber Girl Baking Powder, Clabber Girl Baking Soda, cinnamon and salt then combine. In medium mixing bowl, add egg, orange juice, cooking oil, and combine add to flour mixture all at once. Stir mixture just until blended (still slightly lumpy). Fold pistachio nuts into batter. For standard size pancakes pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. For silver dollar size pancakes pour about 1 tbsp. batter onto a hot, lightly greased griddle or skillet. Cook until pancakes are golden brown, turning onto second side when pancakes have bubbly surfaces and slightly dry edges.
1/4 tsp salt
1 tsp Clabber Girl Baking Soda
1/2 tsp ground cinnamon
1 egg, beaten
1 cup orange juice
1 cup all-purpose flour
1/2 cup finely chopped pistachio nuts
1 tbsp sugar
2 tbsp cooking oil
2 tsp Clabber Girl Baking Powder
In large mixing bowl, add flour, sugar, Clabber Girl Baking Powder, Clabber Girl Baking Soda, cinnamon and salt then combine. In medium mixing bowl, add egg, orange juice, cooking oil, and combine add to flour mixture all at once. Stir mixture just until blended (still slightly lumpy). Fold pistachio nuts into batter. For standard size pancakes pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. For silver dollar size pancakes pour about 1 tbsp. batter onto a hot, lightly greased griddle or skillet. Cook until pancakes are golden brown, turning onto second side when pancakes have bubbly surfaces and slightly dry edges.