---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Orange-Flavored Pancakes with Applesauce
  Categories: Brunch, Pancakes, Low-cal
       Yield: 1 Recipe
  
       1 c  Self-rising pancake mix
            -regular or whole-wheat
     1/2 ts Baking soda
       1    Egg or eqivalent substitute
     3/4 c  Orange juice; unsweetened
     1/2 c  Water (approximately)
       1 ts Vanilla extract
       2 c  Applesauce; chunky, unsweete
            -canned or homemade
            -recipe follows
       1 tb Orange liqueur or 2 tsp
            -orange juice (optional)
            Cinnamon or apple-pie spice
  
   Stir pancake mix and baking soda together. Make a well in the center and
   add egg, 3/4 cup juice, 1/4 cup water, and vanilla. Stir until well
   blended. Add more water as needed.
   
   Spray a nonstick griddle until slick with cooking spray. Heat over moderate
   flame. When hot, use a measuring cup to drop batter on skillet by scant 1/4
   cupfuls. Cook undisturbed until tops of pancakes are bubbled and nearly
   dry. Use a spatula to turn; briefly brown the other side. Keep warm.
   
   Meanwhile, stir applesauce and orange liqueur or juice, if desired,
   together in a small saucepan over low heat until bubbling.
   
   To serve, divide pancakes among 4 plates and spoon on hot applesauce.
   Sprinkle with spice.
   
   FOUR BRUNCH SERVINGS: {215 calories each} EIGHT DESSERT SERVINGS: {110
   calories each} {liqueur adds 10 calories per brunch serving; under 5 per
   dessert serving}
   
   (Extra pancakes can be stored in the freezer; allow to cool on wax paper;
   then wrap individually and freeze. Reheat in toaster, toaster-oven, oven,
   or microwave oven.)
   
   FAST APPLESAUCE: Peel, core, and thinly slice 3 or 4 large McIntosh apples
   into a heavy saucepan. Add 1/2 cup water (or juice: unsweetened apple,
   white grape, or orange). Cover tightly and simmer 4 to 5 minutes. Fork-stir
   until chunky or whip smooth. Sweeten to taste, if desired, with granulated
   sugar substitute.
     FOUR SERVINGS {about 100 calories each}
   
   SOME VARIATIONS ~~~~~~~~~~~~~~~ PINEAPPLE PANCAKES: Substitute unsweetened
   pineapple juice for the orange juice. (Or use apple juice or any other
   unsweetened fruit juice.) {220 calories per brunch serving; 110 calories
   per dessert serving}
   
   PINEAPPLE TOPPING: Stir 1/2 teaspoon cornstarch and 3 or 4 tablespoons
   water into 1 cup undrained unsweetened juice-packed crushed pineaple. Cook
   and stir in a small saucepan until bubbling. Add a pinch of pumpkin-pie
   spice, if desired. {5 calories per tablespoon}
  
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