-
1
For orange sauce, combine the water and corn starch in a small bowl until it forms a slurry. Combine slurry in a small saucepan with 1 teaspoon orange peel, the orange juice, 1-2 tablespoons sugar, and 2 tablespoons snipped dried cranberries (if desired), and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and set aside. (Note: If you are replacing the sugar with Splenda, add it after cooking the sauce.)
-
2
For pancakes, in a large bowl combine the whole wheat flour, all-purpose flour, brown sugar sugar, baking powder, salt, cinnamon, ginger and finely chopped cranberries.
-
3
In another bowl combine evaporated milk, skim milk, egg whites, vegetable oil, vanilla, and orange zest.
-
4
Add all at once, add the wet ingredients to flour mixture. Stir just until moistened (batter should be slightly lumpy).
-
5
Coat a griddle or heavy skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour about 2 tablespoons batter onto hot griddle or skillet. Spread batter into a circle about 2 - 2 1/2 inches in diameter. Cook over medium heat about 1-2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry.
-
6
Serving: 4 pancakes plus about 3 tablespoons syrup.
