Missy Chase Lapine, author of "The Sneaky Chef," adds this Orange Puree, made from carrots and yams to kids' favorite foods. Orange Puree sweetens the flavor -- and the nutritional value -- of these appealing pancakes. For more tales of kitchen sneakiness, click here.

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
• 2 eggs
• 3 tablespoons butter, melted and cooled slightly

Instructions

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:
Calories 107
Carbohydrates 16.5g (6% DV)
Total Fat 3g (5% DV)
Saturated Fat 1.8g (9% DV)
Cholesterol 32.8mg (11% DV)
Sodium 179.8mg (7% DV)
Iron (5% DV)
Vitamin A (42% 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.

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Find more about:

• Back-to-School |
• Buttermilk |
• Carrots |
• Pancakes, Waffles & French Toast |
• Sweet Potatoes

Related Categories:

• Pancakes, Waffles & French Toast |
• March 2008 |
• Pancakes, Waffles & French Toast