Simply De-Lite-Ful: Porridge Griddle Cakes, Orange Syrup & Berry Butter

      Porridge Griddle Cakes
      These are thick, heavy, and moist yet still fluffy. They are the pancakes requested at our house.

      • 2 cups self-rising flour
      • 2 tablespoons sugar
      • 1/2 cup egg substitute
      • 1 1/2 cups milk
      • 1 1/2 cups cooked cream of Wheat cereal
      • 2 tablespoons lemon zest
      • Dash of salt
      • Confectioners' sugar to dust the pancakes before serving

      Mix dry ingredients together. Add egg substitute and milk and whisk until just combined. Add cooked cereal, lemon zest and salt and fold into batter. Spoon batter in individual cakes onto sprayed, hot griddle, turning to cook evenly on both sides. Serve warm, dusted with powdered sugar.
      Makes about 12 6" pancakes

      Orange Syrup
      A kick in the pants for regular syrup. It's really good.

      • 1/4 cup butter substitute
      • 6 Tablespoons sugar
      • 3/4 cup light corn syrup
      • 1 Tablespoon orange juice concentrate
      • 1 teaspoon finely grated orange zest
      • 2 Tablespoons nonfat milk, if needed

      In small saucepan, combine butter substitute, sugar, corn syrup, orange concentrate, and orange zest over medium heat and stir until sugar dissolves. Boil 1 minute. Add milk if needed for consistency. Serve warm over pancakes.
      Makes about 12 (2 Tablespoon) servings

      Berry Butter
      This is a very festive and delicious way to butter pancakes, French toast, rolls or biscuits without adding a lot of sweetness.

      1 cup heart healthy butter substitute
      1 cup fresh berries
      (If you want a sweeter spread, add a little powdered sugar to taste)

      In a small deep bowl, whip the butter substitute until it is light and fluffy. Add berries to the bowl. With the mixer on low, mix for only about 5 seconds, just long enough for the berries to begin to mix in and break up slightly. Don't over-mix or you lose the prettiness of the butter and end up with a messy looking result.

      To serve:

      • Either turn into a serving dish and refrigerate till ready to serve, or you can turn the mixture onto a long sheet of plastic wrap layed over an equally long piece of foil.
      • Use the wrap to form the butter mixture into a cylinder about 1 to 1-1/2 inches in diameter .
      • First, seal the plastic wrap around the cylinder, then secure the foil.
      • Twist the ends, gradually applying pressure as you twist, to make the wrapping around the cylinder taut.
      • Place in the freezer about 30 minutes in order to make it firm, (be sure it doesn't freeze), then transfer to the refrigerator till ready to serve.
      • If you choose to make the cylinder, when you're ready to serve, unwrap it, and with a sharp knife, slice it into disks.
      • Place on individual serving plates you will be serving the pancakes, etc. on, or put on a small platter placed on a larger plate or bowl filled with ice to keep it firm.