Sunshine Pancakes Recipes

Steps:

• Preheat your griddle to 350 degrees.
• Mix all wet ingredients and the orange zest. Blend thoroughly.
• In a small bowl blend the dry ingredients. Add to the wet ingredients and whisk until just blended. Do not overwork, that will make the pancakes rubbery.
• Pour batter onto hot griddle using a 1/4 measuring cup. Cook until bubbles rise to the top and start to burst, then turn over and cook until cakes rise and edges are dry.

Steps:

• In a large bowl whisk together flour, sugar, baking powder, baking soda and salt.
• In a medium bowl whisk together ricotta cheese, whole egg, egg whites, vanilla, lemon juice, zest and oil. Whisk until well combined.
• Gently fold the ricotta mixture into the dry ingredients.
• Do not over mix. Batter will be thick.
• Heat griddle, spray with a non stick cooking spray.
• Spoon approximately a 1/3 cup batter onto the hot griddle. Cook until browned and beginning to set, approximately 2 minutes. Flip pancakes, cook on the other side. Repeat, until batter is gone
• Top with a small pat of butter, sliced strawberries and just a little maple syrup
• ** These sunshine pancakes are puffy & light & have a wonderful refreshing taste of lemon. The addition of the fresh berries and just a drizzle of maple syrup makes these pancakes our all time favorite. I hope you enjoy them too

Steps:

• Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
• Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
• While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.