In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in orange juice and raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
Heat griddle or 12-inch skillet over medium heat or to 375F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
In large bowl, beat eggs with wire whisk until well beaten. Beat in remaining ingredients just until smooth.
For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn and cook other sides 1 to 2 minutes or until golden brown. Serve with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (195g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 67 (27%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 6.5mg||2 %|
|Sodium 2253.7mg||78 %|
|Potassium 251.6mg||7 %|
|Total Carbohydrate 39.3g||12 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 37.2g|
|Protein 6.8g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 251
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!