ORANGE PANCAKE STACKS

1 1/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons sugar
1 egg, slightly beaten
1/4 cup milk
1/4 cup orange juice
3 tablespoons melted butter or margarine
1 to 2 cups cottage cheese
Orange Butter Sauce or Quick Orange Sauce (recipes follow)

Sift together dry ingredients.

Combine egg, milk, orange juice and butter. Stir into dry ingredients.

Bake 4 large pancakes on hot griddle, one at a time, using 2/3 cup batter for each. Stack pancakes, spreading cottage cheese between each.

To serve, cut into wedges; spoon Orange Sauce over top.

Makes 4 to 6 servings

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ORANGE BUTTER SAUCE
Makes approximately 2 cups

1 cup sugar
2 tablespoons cornstarch
1 teaspoon salt
1 cup water
2 tablespoons butter
1 (6 ounce) can frozen orange juice concentrate

Combine sugar, cornstarch and salt in saucepan. Blend well; stir in water and butter. Cook, stirring constantly, until mixture thickens and comes to a boil.

Remove from heat; stir in undiluted concentrate.

Serve as pancake or dessert sauce.

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QUICK ORANGE SAUCE
Makes 2 1/4 cups

1 1/2 cups light corn syrup
1 (6 ounce) can frozen orange juice concentrate

Combine ingredients; stir until blended.

Serve on gingerbread, waffles and pancakes.
From: Recipelink.com
Source: Recipe pamphlet: Florida Citrus Favorites - Sunshine Fruit Recipes, Florida Citrus Commission, Lakeland, Florida, date unknown