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Simple Recipes > Cranberry Orange Pancakes

Cranberry Orange Pancakes

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Preparation time: 20 minutes

Servings: 4

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Perfect for special occasions or the mere celebration of a slow Sunday morning with family, these pancakes embrace tangy citrus and tart cranberry to add an exciting dimension of flavor. Not to mention their stunning presentation with colorful syrup cascading down the stack.

Ingredients

Syrup:

1 cup(s) fresh or frozen cranberries
2/3 cup(s) orange juice
1/2 cup(s) sugar
3 Tbsp. maple syrup

Pancakes:

2 cup(s) biscuit/baking mix
2 Tbsp. sugar
2 tsp. baking powder
2 eggs
1 egg yolk
1 cup(s) evaporated milk
2 Tbsp. orange juice
1 tsp. grated orange peel
1/2 cup(s) chopped fresh or frozen cranberries
Orange peel strips, optional

Cooking Directions

In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside.
In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm.
In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and peel. Stir into dry ingredients just until blended. Fold in chopped cranberries.
Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange peel strips if desired.