Hope that everyone had a wonderful Thanksgiving! For our last day of break, I thought that these Cranberry Orange Pancakes from Taste of Home would make a great breakfast.
The syrup comes together easily and quickly, keep an eye on it or it will boil over in a flash. I did adjust the method a bit for the pancakes themselves. Instead of folding the chopped cranberries into the batter I held them back and sprinkled them on after I dropped the batter onto the griddle.
I didn't have a lot of time for pictures because we couldn't wait to dig in. The syrup would also be wonderful on French Toast or waffles or even spooned over ice cream. Thank you so much to Nancy Z for this delicious recipe!
Cranberry Orange Pancakes
Ingredients
- 1 cup fresh or frozen cranberries- used fresh
- 2/3 cup orange juice
- 1/2 cup sugar
- 3 tablespoons maple syrup
- 2 cups biscuit/baking mix
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 large eggs
- 1 large egg yolk
- 1 cup evaporated milk
- 2 tablespoons orange juice
- 1 teaspoon grated orange zest
- 1/2 cup chopped fresh or frozen cranberries- used fresh
- Orange peel strips -- optional
Instructions
- 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.
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This post has been updated with new text, a printable recipe card and a pinnable image.
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