Orange Pancakes
with Tropical Citrus Sauce

Feature these fruity pancakes at a brunch accompanied with ham or Canadian style bacon slices, assorted fresh fruit and frosty glasses of Florida orange juice.

• 1/4 cup sugar
  1tablespoon cornstarch
  1 1/4cups Florida Orange Juice
  2 teaspoons margarine or butter
  1 8 ounce can pineapple tidbits (juice pack), drained
  2 1/4 cups reduced fat packaged biscuit mix
  3/4 cup skim milk
  1/2 cup frozen Florida Orange Juice Concentrate, thawed
  2 beaten eggs or 1/2cup refrigerated or frozen egg product, thawed
  1 medium banana, sliced

For sauce, in a small saucepan combine sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in margarine and pineapple.

For pancakes, in a medium bowl stir together biscuit mix, milk, thawed concentrate, and eggs until combined. For each pancake, pour about 3 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until golden (turn when pancakes have bubbly surfaces and edges are slightly dry). Keep hot while cooking remaining pancakes. Stir banana into sauce; serve warm sauce over
pancakes. Makes 6 servings (3 pancakes and about 1/3 cup sauce).

Nutrition facts per serving: 355 cal., 8 g pro., 67 g carbo., 6 g total fat (1 g sat. fat), 72 mg cholesterol, 1 g dietary fiber, 572 mg sodium. Daily values: 66% vit. C, 22% thiamine, 21% riboflavin, 14% iron, 12% potassium.