Grapefruit Syrup:

  • 4 Texas Red Grapefruit
  • 1 cup sugar
  • 1 tablespoon lemon juice

Pancakes:

  • 2 teaspoons baking soda
  • 2 cups buttermilk
  • 2 eggs, unbeaten
  • 2 cups flour
  • 1 ½ teaspoons salt
  • 2 tablespoons melted butter

To make syrup:

Peel 3 grapefruit; then remove sections, discarding membrane. Drain off juice from sections into measuring cup. Set sections aside. Juice remaining grapefruit to make 1 cup juice. Pour juice into saucepan. Add sugar; bring to boil. Simmer 10 minutes. Cool. Add grapefruit sections and lemon juice. Pour into pitcher.

To make pancakes:

Dissolve baking soda in buttermilk in large bowl. Add remaining ingredients, stirring lightly (batter will be lumpy and streaky). Drop by spoonfuls on hot, lightly oiled griddle, turning as soon as little bubbles begin to break on surface. Serve at once with fresh grapefruit syrup. Makes 12 pancakes and about 2 cups syrup. Note: Instead of sectioning the grapefruit, halve them. Then with serrrated grapefruit spoon or knife, lift out sections; squeeze juice from halves.

Nutrition Per Serving: Calories-270; Fat-4g; Cholesterol-45mg; Sodium-630mg; Carbohydrates-49g; Protein-10g