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Makes 4-6 servings Younger kids can measure, pour and mix. Older kids can cook the pancakes, with supervision. 3/4 cup Florida orange juice 1/2 cup honey, divided 1 lemon, zested 1 egg 3/4 cup whole-wheat flour 1/4 cup yellow cornmeal, finely ground 2-1/2 teaspoons baking powder Pinch of sea salt 2 tablespoons unsalted butter, softened Vegetable oil for cooking

Preheat a large sauté pan or griddle over medium-low heat. In medium-sized mixing bowl, combine orange juice, 1/4 cup honey, lemon zest and egg. Use a whisk to make sure ingredients are mixed well. In separate mixing bowl, combine dry ingredients (flour, cornmeal, baking powder and salt). Add the dry ingredients to the wet ingredients, using whisk to make sure mixture is combined. In small bowl, combine softened butter and remaining honey and set aside. Add small amount of vegetable oil to preheated pan or griddle. Using a 1/4-cup measure for each pancake, carefully pour batter into pan or griddle. Cook pancakes until they start to bubble on the uncooked side, about 2-3 minutes. When the bubbles start to appear, flip each pancake in the pan, and let cook for another 1-2 minutes. Repeat cooking procedure until all the pancake batter is cooked. Serve pancakes warm with the honey butter. Keep pancakes warm on a cookie sheet in a 200-degree oven until you are ready to serve.