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.
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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.
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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!
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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.

3 comments:

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!!

THE OLD GEEZER said...

I added myself to follow your blog. You are more than welcome to visit mine and become a follower if you want to.

God Bless You :-)

~Ron

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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