Friday, September 30, 2011


I've always liked an orange flavoring in  my cakes and pastries, and now in  pancakes too. Orange is the most commonly grown fruit tree in the world and is an excellent source of Vitamin C, A and B-complex...

Oranges originated  in India. The name 'orange' is derived from the Sanskrit word 'narangah' which means 'orange tree'. Vedic Indian records mention wild oranges as ingredients in recipes.  The use of oranges in Indian cooking and medicine dates back at least 7,000 years.

Pancakes are ancient food too. They have been around for thousands of years in many different early forms. The ancient Greeks and Romans cooked a flat loaf drizzled with honey. Medieval pancakes were heavy flat breads made from barley or rye.  

In the early Roman Catholic religion in ancient Rome, the day before Ash Wednesday was known as Pancake Day. In history it  is sometimes called 'Shrive Tuesday', from the old Saxon word 'shrive' which means confession.

On that day everybody rejoiced for the supposedly forgiveness of all their sins. Everybody feasted together on the same dish. So pancakes were cooked, served and eaten all over with the ringing of the 'pancake bell' from the church tower.  

This was the day the Christians indulged in rich foods such as milk, eggs and butter - -things that they would have to give up during the entire Lenten period (40 weekdays). Lent begins on Ash Wednesday and ends in Holy Saturday. So on Shrive Tuesday, they made really special and deliciously rich pancakes.

Today, people enjoy pancakes anytime, anywhere, regardless of religion. There are many variations of pancakes. Mine is eggless yet wonderfully delicious, especially when served with my Basic Butterscotch Sauce. Try it!

2 c flour
2 tsp baking powder
1/2 tsp grated orange rind
3 Tbsp sugar
1/4 c milk powder
1 c orange juice
1/2 block butter (melted)
1/4 c oil
1/4 c grated cheese
pinch of salt

1. Combine flour, baking powder, sugar, milk powder,salt and orange rind. Mix well. In a separate saucepan, combine orange juice, melted butter and oil. Mix with the dry ingredients to make a batter. Mix well to avoid lumps.
2. Pour two or three spoonfuls of the batter in an oiled frying pan. Fry until brown on both sides.
3. Sprinkle grated cheese on top of orange pancakes. Serve with Basic Butterscotch Sauce.

Basic Butterscotch Sauce:
2 Tbsp cornstarch
1 c brown sugar
1 c water
1/4 c butter
4 tsp vanilla
pinch of salt

1. Mix cornstarch, sugar and salt thoroughly in pan. Stir in 1/2 c
    water mixing until smooth. Set aside.

2. In a separate pan, boil remaining 1/2 c water. Add vanilla. Add
    cornstarch-sugar mixture, stirring constantly. cook for 1 minute.
    Remove from fire.

3. Add butter. Serve hot or cold.

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