Thursday, 16 December 2010

Cranberry Orange Pancakes with Sauce

I think I had mentioned in an earlier post that I got my crafty on recently and made a homemade advent calendar. The item the kids picked yesterday said "Breakfast for Dinner" (a hit at our house). I could have made my regular homemade pancakes but I was feeling festive and wanted to change things up. So when I saw a recipe in my latest Simple & Delicious magazine that had a cranberry sauce for the pancakes I knew I had to give this one a go. Cranberries are a fav of mine and this recipe would be a good use for the numerous bags of fresh cranberries I have hoarded in my deep freeze.
As usual, I made changes to the original recipe to make it my own. The pancake recipe is a tried and true that I use often and the sauce is similar to the one found in the magazine except that I added some extra orange zest.
Karate Guy LOVED these pancakes ... even when I admitted that the red spots weren't raspberries but cranberries! He's been converted to the wonder that is the cran!! Yay! I think these would make a great Christmas morning breakfast! Enjoy!
Cranberry Orange Pancakes with Cranberry Sauce
Yield: 12 pancakes
1 1/2 cups milk
2 tbsp white vinegar
2 cups all-purpose flour
4 tbsp white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
2 tbsp vegetable oil
zest of 1/2 orange (approximately 1 1/2 tsp)
1/2 cup chopped frozen cranberries
Cranberry Orange Sauce
1 cup frozen cranberries
2/3 cup orange juice
1/2 cup sugar
3 tbsp maple syrup
1/2 tsp orange zest, finely chopped
Make Cranberry Orange sauce: In a medium saucepan, bring 1 cup of 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 of cranberries; set aside.
In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup, orange zest and reserved cranberries. Keep warm.
Prepare pancakes: In a small bowl, combine milk and vinegar. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
In another bowl, whisk together: eggs, vegetable oil and orange zest. Stir into dry ingredients and mix just until blended (don't over mix!). Fold in chopped cranberries.
Heat griddle to medium-high heat. Drop batter by 1/4 cupfuls onto the lightly greased griddle. Turn pancakes when many bubbles form on top. Cook until second side is golden brown. Serve with cranberry orange syrup.


Tammy said...

These would be a perfect way to get some Vit C on a cold snowy day ;-). I can just taste the cranberry and orange together and with maple syrup ~ how perfect!!
I can't wait to try them ~ thanks for the recipe!!


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Laurie@The Baking Bookworm said...

Welcome Tammy and Old Geezer! Glad you found my blog. These panckaes were delicious the night I made them and they were good the next night when the kids ate the leftovers. I have a love for the cranberry and when it's paired with orange I just can't resist. :) I also have a wonderful cranberry orange bread. Delish!!

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