Golden pancakes for the picky eater

RECIPE INGREDIENTS:
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 (see recipe below for 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: 107 Calories, 16.5 Carbohydrates (6% dv), 3g Total Fat (5% dv), 1.8g Saturated Fat (9% dv), 32.8mg Cholesterol (11% dv), 179.8 mg Sodium (7% dv), Vitamin A (42% dv), Iron (5% 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.

Orange puree

RECIPE INGREDIENTS:
3 medium to large carrots, peeled and sliced thick 1 medium sweet potato or yam, peeled and chopped
2 to 4 tablespoons of water
1. Boil the carrots in a medium-size pot for about 5 minutes. Add the sweet potato and simmer until the vegetables are tender, about 10 minutes.

2. Drain the veggies, then puree them in a food processor with 2 tablespoons of water. If necessary, add more water, a tablespoon at a time, blending until smooth. Makes 2 1/3 cups.

Use the Orange Puree to make these Golden Pancakes

Courtesy of family fun magazine.