Cranberry Orange Pancakes |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Made with fresh or frozen cranberries, these pancakes have a hint of orange that makes for a tasty breakfast! Original recipe is from The Joy of Cranberries: The Tangy Red Treat, with a small tweak from yours truly! Various syrups do well with these, but when they're topped with a cranberry syrup like Cranberry Syrup, well . . . Ingredients:
1 1/2 cups fresh cranberries, coarsely chopped |
1/4 cup granulated sugar |
2 -3 teaspoons orange zest, finely minced |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg, slightly beaten |
1 cup buttermilk |
1/2 cup orange juice |
3 tablespoons unsalted butter, melted |
Directions:
1. In a small bowl, mix cranberries, sugar & zest & set aside.
2. In large bowl, mix flour, baking powder, baking soda & salt.
3. In another small bowl, mix egg, buttermilk, OJ & butter, then add this mixture to flour mixture, stirring until just combined [batter should be lumpy].
4. Fold cranberry mixture into the other mixed ingredients.
5. Heat a lightly greastd griddle or heavy skillet over medium heat.
6. Pour about 1/4 cup batter onto hot griddle for each pancake.
7. Cook pancakes until golden brown, then turn to cook other side.
8. Serve hot!
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