1 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
Shortening Orange
Syrup (recipe follows)
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.
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.
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
Combine ingredients in a small saucepan. Cook until thoroughly heated.
Makes 1-1/2 cups.