Cranberry Orange Pancakes |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is from the Dec 2010/Jan 2011 Simple and Delicious magazine, submitted by Nancy Zimmerman of Cape May Courthouse, NJ. She writes As special as Christmas morning itself, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds anyone? I have yet to try these, but hope to soon! Ingredients:
1 cup cranberries (fresh or frozen) |
2/3 cup orange juice |
1/2 cup sugar |
3 tablespoons maple syrup |
2 cups biscuits or 2 cups baking mix |
2 tablespoons sugar |
2 teaspoons baking powder |
2 eggs |
1 egg yolk |
1 cup evaporated milk |
2 tablespoons orange juice |
1 teaspoon grated orange peel |
1/2 cup chopped cranberries (fresh or frozen) |
Directions:
1. In a small saucepan, bring the 1 cup cranberries, 2/3 cup orange juice, and 1/2 cup sugar to a boil. Reduce heat; simmer, uncovered for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside.
2. In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm.
3. In a large bowl, combine the biscuit mix, 2 T. sugar, and baking powder. In another bowl, whisk the eggs, egg yolk, milk, 2 T. orange juice, and peel. Stir into dry ingredients just until blended. Fold in chopped cranberries.
4. Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup.
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