Breakfast Recipe from SkyRidge

Pecan-Orange Griddle Cakes--Serves 8

1 cup each all-purpose flour and whole wheat flour 1 large egg white 2 tablespoons brown sugar 2 tablespoons unsalted butter, melted 1 teaspoon baking powder 1 teaspoon orange zest 1 teaspoon salt 1 teaspoon vanilla 2 cups low-fat milk 2/3 cups chopped pecans 1 large egg non-stick vegetable spray Sift first 5 ingredients into medium bowl. Whisk milk, eggs and butter, orange rind and vanilla in large bowl to blend. Whisk in dry ingredients. Batter should be fairly thin, thinner than regular pancakes. Add pecans. Add more milk, if necessary. . Preheat oven to 200 degrees. Heat griddle or skillet to on medium heat and spray with vegetable spray. Using a 1/4 cup measure, pour batter onto griddle. Cook until bubbles appear throughout most of the griddle cakes and griddle cakes are golden brown. Turn and cook until golden. Transfer to baking sheet and keep warm in oven. Overlap and plate 3 griddle cakes per person. Sprinkle with powdered sugar. Serve with warm maple syrup.

If you enjoy this recipe, you will love our Innspiring Breakfast Entrees and Appetizers booklet which also includes Apple-Stuffed Croissants, Barbequed Shrimp with Bacon, Southwest Layered Cheese Spread and others.....
To purchase this book of SkyRidge Inn recipes, please contact us. The cost is $4.95+Shipping.