Blood Orange Pancake Hearts
Makes 4 servings, 2 pancakes and 2 tablespoons topping per serving
- 1 ½ cups all-purpose flour
- ¾ cup lowfat milk
- ½ cup plus 1 tablespoon blood orange juice, divided
- 1 large egg
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons grated orange peel
- ½ cup plain Greek yogurt
- 1 tablespoon honey
- Powdered sugar
Place flour, milk, ½ cup orange juice, egg, granulated sugar, baking powder and grated orange peel in blender; cover. Blend until smooth, scraping down sides of container.
Heat griddle to 350° F or heat large skillet over medium heat. Lightly oil griddle surface. Grease insides of heart-shaped pancake forms and place on griddle.
Fill forms with ¼ cup batter and cook for 1 ½ to 2 minutes or until edges are firm and bubbles start to form. Lift off form and turn pancakes over. Cook for an additional 30 to 60 seconds. Keep pancakes warm.
Combine yogurt, remaining tablespoon orange juice and honey. Serve over pancakes and sprinkle with powdered sugar.