Simply De-Lite-Ful: Porridge Griddle Cakes, Orange Syrup & Berry Butter
Porridge Griddle Cakes
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.
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.
1 cup heart healthy butter substitute
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.