Cornmeal Pancakes with Glazed Oranges and Cranberries (Food Network Kitchens) Recipe

Posted by
Rate It!
Cornmeal Pancakes with Glazed Oranges and Cranberries (Food Network Kitchens)
Add your photo!
Ingredients
12
Count
Nutrition
2037
Calories
Total time
35
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 1. Finely grate the zest from one of the oranges and set aside. Trim the ends from both oranges then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut each orange into segments. Squeeze the juice from the membranes into the bowl.
  2. 2. Put the cranberries and 1/4 cup orange juice in a small microwave-safe bowl. Microwave on high power until cranberries plump and liquid is absorbed, about 45 seconds. Set aside.
  3. 2. Whisk the flour, cornmeal, baking powder, and 1/4 teaspoon fine salt in a medium bowl. Melt 3 tablespoons butter in a large non-stick skillet over medium heat. Transfer the melted butter to another bowl and whisk in the buttermilk, eggs, sugar, and orange zest until smooth. Stir the wet ingredients into the dry until just combined.
  4. 3. Heat some butter in the skillet and drop 1/4 cup batter for each pancake onto the hot skillet. Cook until bubbles form on the top of each pancake and bottoms brown, 4 minutes. Flip and cook, until the other side is golden, 1 to 2 minutes. Transfer pancakes to a plate and keep warm.
  5. 4. Increase the heat to medium-high and pour the remaining orange juice and marmalade into the skillet, bring to a simmer. Add the orange segments and cranberries, then swirl in the remaining 2 tablespoons butter until glazed, 1 minute. Remove from the heat and stir in mint. Top pancakes with the glazed oranges. Serve.
  6. Calories: 515
  7. Total Fat: 21 grams
  8. Saturated Fat: 12 grams
  9. Total Carbohydrate: 73 grams
  10. Protein: 11 grams
  11. Sodium: 458 milligrams
  12. Cholesterol: 155 milligrams
  13. Fiber: 4.5 grams
  14. Cook's Note: Pancakes can be made the day before and refrigerated in a resealable plastic bag. Reheat on a baking sheet in a 400degreesF oven until hot and crisp, about 10 minutes.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2036.89 Kcal (8528 kJ)
Calories from fat 728.94 Kcal
% Daily Value*
Total Fat 80.99g 125%
Cholesterol 558.34mg 186%
Sodium 544.26mg 23%
Potassium 2485.53mg 53%
Total Carbs 291.26g 97%
Sugars 118.58g 474%
Dietary Fiber 23.36g 93%
Protein 42.9g 86%
Vitamin C 158.6mg 264%
Vitamin A 3.7mg 122%
Iron 361.2mg 2007%
Calcium 1017.1mg 102%
Amount Per 100 g
Calories 183.75 Kcal (769 kJ)
Calories from fat 65.76 Kcal
% Daily Value*
Total Fat 7.31g 125%
Cholesterol 50.37mg 186%
Sodium 49.1mg 23%
Potassium 224.22mg 53%
Total Carbs 26.27g 97%
Sugars 10.7g 474%
Dietary Fiber 2.11g 93%
Protein 3.87g 86%
Vitamin C 14.3mg 264%
Vitamin A 0.3mg 122%
Iron 32.6mg 2007%
Calcium 91.8mg 102%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 46.7
    Points
  • 55
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top