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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 (recipe follows)

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.

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

Orange Syrup:

 

1 cup orange sections, coarsely chopped

1 cup maple-flavored syrup

1. Combine ingredients in a small saucepan. Cook until thoroughly heated.

Makes 1 1/2 cups syrup.