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Feb 052013

Orange Blossom Pancakes

Today is National Pancake Day and I think it refers to IHOP because we also have National Pancake Week coming up  in a few days! This month is also National Hot Breakfast Month and when husband reads this, he’s gonna start bugging me for some pancakes, as I haven’t made any in awhile. Not being ones for eating first thing when we get up, breakfast comes late in our house and sometimes it’s even lunchtime before we eat. I have grown to using a lot of oranges since moving to the the Sunshine State and these cakes are wonderful with a rich praline syrup and lots of butter on top! Of course, no matter what kind of pancakes I make, Kenny is very partial to his cane syrup which is made here, right down the road from us.

orange cakes

4.0 from 2 reviews
Orange Blossom Pancakes
  • 1-1/4 cups biscuit mix
  • 1 tbsp sugar
  • Grated rind of 1 medium orange
  • ¾ cup plain yogurt
  • ⅓ cup fresh orange juice
  • 1 egg, slightly beaten
  1. Combine the biscuit mix with the sugar and orange rind in a small bowl.
  2. In a larger bowl, combine the remaining ingredients and blend.
  3. Stir in the dry ingredients into the yogurt mixture, mixing just until moistened.
  4. Pour batter onto a hot, greased griddle and cook until the edges are browned and bubbles rise to the top.
  5. Flip and cook until the other side is golden brown.
  6. Serve hot with syrup and butter.


Hope you enjoy another treat from the Sunshine State!

Nov 082012

Florida Pie Crust

In an old pamphlet of mine, I found this unusual recipe for a pie crust made with orange juice and rind! I wish I had found it a long time ago when I lived down south, to use when making my sour orange pies, as I think it would have complimented it very well. I haven’t made it yet, but I am going to and fill it with vanilla ice cream and top it off with grated chocolate, can’t wait for the holidays!

Florida Pie Crust
  • 2 cups flour
  • ½ teas salt
  • ⅔ cup shortening (I will use lard)
  • ½ teas grated orange rind
  • 2 teas sugar
  • ⅓ cup ice cold fresh squeezed orange juice (approximate)
  1. Mix together the flour, salt, grated orange rind and sugar.
  2. Cut in the shortening with a pastry blender until mixture is the size of small peas.
  3. With a fork, stir in enough of the orange juice to moisten all dry ingredients; shape mixture into a ball and chill.
  4. Divide ball in two; roll out each on floured surface.
  5. If you're making a no-bake pie, line 2 pie pans with the dough, fork bottoms and bake in a 425 degree oven for 12-15 minutes.
  6. For unbaked crust, follow recipe for baking temperature after adding filling.


Want to try this recipe with lemon instead of orange for my lemon meringue pie that we like! I’m sure there will be many variations of fillings I will use with this crust…………………enjoy!

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