Orange-scented coconut pancakes served with orange-infused maple syrup.

Ambrosia Pancakes with Orange Syrup

1 large egg

1 cup all-purpose flour

1/2 cup flaked coconut

3/4 cup milk

1 teaspoon grated orange rind

1 tablespoon brown sugar

2 tablespoons vegetable oil

1 tablespoon baking powder

1/4 teaspoon salt

Vegetable shortening

 

Orange Syrup:

1 cup orange sections, coarsely chopped

1 cup maple-flavored syrup

1. In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients, except shortening, and beat just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
2. Heat griddle or skillet over medium heat or to 375°F (190°C). Grease griddle with shortening, if necessary. Griddle is ready when a few drops of water bubble and skitter rapidly around.
3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
4. For Orange Syrup: Combine ingredients in a small saucepan. Cook until thoroughly heated. Makes 1 1/2 cups syrup.

Makes about nine (4-inch) pancakes. Recipe can be doubled.