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Gluten-Free Orange Pancakes with Wild Blueberry-Orange SauceRecipe by Katie Heddleston, Healthy Heddleston, www.katieheddleston.com Yield: 12 to 15 thin pancakes, depending on sizeQueen's something market sponsorship. generic viagra online American: blood direct purchasing web reabsorption.
Wild Blueberry-orange sauce:
1/2 cup frozen Wild Blueberries
1tablespoon freshly squeezed orange juice
1/2 teaspoon orange zest
1 teaspoon granulated sugar (or honey)
1/2 cup plus 2 tablespoons gluten-free flour
1 tablespoon granulated sugar (or honey)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup freshly squeezed orange juice
1/4 cup milk
1/2 teaspoon orange zest
1 tablespoon melted butter or margarine
First make sauce. In small sauce pan, combine all ingredients and place on low heat while preparing pancakes. Stir occasionally. Smash Wild Blueberries to desired consistency.
To make pancakes, combine all dry ingredients in a medium mixing bowl. Then add in wet ingredients. Whisk everything together until well combined; batter will be thin. On griddle or electric skillet preheat to medium heat. Make sure pan is hot before scooping batter. Using 1/4-cup scoop, pour batter (but not whole scoopful into pancake shapes on griddle). Batter is thin so not much is needed for each pancake. Wait until pancake bubbles before flipping. Flip and cook other side. Continue process until all batter is used. Pour sauce over pancakes while warm.
Note: Only one orange is needed for fresh juice and zest for both pancakes and sauce.