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Golden Pancakes Recipe

Golden Pancakes Recipe

Missy Chase Lapine, author of "The Sneaky Chef," adds this Orange Puree, made from carrots and yams to kids' favorite foods. Orange Puree sweetens the flavor - and the nutritional value - of these appealing pancakes.


  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk (or more)
  • 3/4 cup Orange Puree
  • 2 eggs
  • 3 tablespoons butter, melted and cooled slightly


  1. Whisk together the dry ingredients in a medium-size bowl. In a separate bowl, whisk together the buttermilk, Orange Puree, eggs, and melted butter. Make a well in the center of the dry ingredients, then pour in the buttermilk mixture. Whisk gently until just combined. If the batter is too thick, add another 2 or more tablespoons of buttermilk.
  2. Heat a large nonstick skillet over medium heat. Grease the hot skillet, then pour batter onto the skillet 1/4 cup at a time, spreading each cupful to about 4 1/2 inches in diameter with the back of a spoon. Cook the pancakes until bubbles form on the surface, about 2 minutes, then flip them and cook until golden, about 2 minutes more. Makes 16 pancakes.

Nutritional Information:

Per pancake:

Calories 107

Carbohydrates 16.5g (6% DV)

Total Fat 3g (5% DV)

Saturated Fat 1.8g (9% DV)

Cholesterol 32.8mg (11% DV)

Sodium 179.8mg (7% DV)

Iron (5% DV)

Vitamin A (42% DV)

Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.