Cranberry Orange Pancakes with Cranberry Maple Syrup
Fluffy buttermilk pancakes bursting with sweet, tangy, cranberries and a hint of orange, Enjoy!
Servings: 10 pancakes
Ingredients
PANCAKES:
- 1 1/2 c. all-purpose flour
- 2 T. granulated sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 c. buttermilk
- 1 lg. egg
- 2 T. butter melted
- 1 tsp. orange zest
- 1 tsp. vanilla extract
- 1 c. fresh or frozen cranberries thawed
Cranberry-Maple Syrup:
- 3/4 c. pure maple syrup
- 1 c. fresh or frozen cranberries divided
- 1 T. unsalted butter
Instructions
- PANCAKES: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, egg, melted butter, orange zest, and vanilla in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries.
- Pour 1/4 cup batter for each pancake onto a lightly buttered hot griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with warm Cranberry-Maple Syrup.
- CRANBERRY MAPLE SYRUP: Bring maple syrup and 3/4 cup cranberries to a boil over medium-high heat. Reduce heat to low, and simmer for 3 minutes or until cranberries pop. Crush cranberries in a saucepan using a spatula. Stir in the remaining 1/4 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add butter, and stir until melted. Pour over pancakes.
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