2 cups flour
1 tsp. salt
2 tsp. baking soda
1/4 cup sugar
1/2 tsp. thyme
2 eggs lightly beaten
1-3/4 cups orange juice
1/4 cup (1/2 stick) butter, melted

Heat griddle to 375°. Mix dry ingredients. Add eggs, stir, then add orange juice and butter. Batter will be thick. Use about 1/4 cup of batter for each pancake.

ORANGE BUTTER

1/2 cup (1 stick) butter, melted
3 Tbs. cornstarch
2/3 cup sugar
1 oz julienned orange zest
2 cups orange juice (heated)

Melt the butter with the cornstarch for one minute, to make a white roux. Stir in the heated orange juice and then the remaining ingredients. Continue stirring over medium heat while thickening. Bring to boil, then simmer for five minutes.

Drizzle hot butter over pancakes. Serve with maple syrup.