Cranberry-Orange Pancakes with Cranberry-Maple Syrup |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups all-purpose flour |
2 tablespoons sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 cups buttermilk |
1 large egg |
2 tablespoons melted butter |
1 teaspoon orange zest |
1 teaspoon vanilla extract |
1 cup fresh or frozen cranberries, thawed |
cranberry-maple syrup |
Directions:
1. 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.
2. Pour 1/3 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.
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