Side Pannel
Cranberry-Orange Pancakes with Cranberry Infused Maple Syrup
Cranberry-Orange Pancakes with Cranberry Infused Maple Syrup
- Recipe Submitted by Cobb on 11/29/2014
Category: Breakfast
Ingredients List
- ~~ for the pancakes ~~
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, thawed
- ~~ for the syrup ~~
- ¾ cup pure maple syrup
- 1 cup fresh or frozen cranberries, divided
- 1 tablespoon unsalted butter
Directions
[b]for the pancakes
[/b]
Whisk together first 5 ingredients in a large bowl.
Whisk together buttermilk and next 4 ingredients in a medium bowl.
Add buttermilk mixture to flour mixture, and stir until just blended.
Stir in cranberries.
Pour â…“ cup batter for each pancake onto a lightly greased 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 Cranberry-Maple Syrup.
for the syrup
Bring maple syrup and ¾ cup cranberries to a boil over medium-high heat.
Reduce heat to low, and simmer 3 minutes or until cranberries pop.
Crush cranberries in saucepan using a wooden spoon.
Stir in remaining ¼ cup cranberries; simmer just until they begin to pop (about 2 minutes).
Add butter, and stir until melted.
[/b]
Whisk together first 5 ingredients in a large bowl.
Whisk together buttermilk and next 4 ingredients in a medium bowl.
Add buttermilk mixture to flour mixture, and stir until just blended.
Stir in cranberries.
Pour â…“ cup batter for each pancake onto a lightly greased 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 Cranberry-Maple Syrup.
for the syrup
Bring maple syrup and ¾ cup cranberries to a boil over medium-high heat.
Reduce heat to low, and simmer 3 minutes or until cranberries pop.
Crush cranberries in saucepan using a wooden spoon.
Stir in remaining ¼ cup cranberries; simmer just until they begin to pop (about 2 minutes).
Add butter, and stir until melted.
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