Cranberry Orange Pancakes

Hope that everyone had a wonderful Thanksgiving!   For our last day of break, I thought that these Cranberry Orange Pancakes would make a great breakfast.    I can't make pancakes from scratch due to egg issues, so I used the Bisquick Shake N pour.    I added 2T of orange juice to a measuring cup and then filled the rest to the required 1 1/2c line.   I added orange zest to the batter, but held back the chopped cranberries to add on the griddle.  The syrup comes together easily and quickly, keep an eye on it or it will boil over in a flash. Thank you so much to Nancy Z for this delicious recipe!

**2018 update- Luckily, my son has outgrown his egg issues, so now I can make the recipe exactly originally written :) I've probably made these a  dozen times in all, and they always disappear quickly! **

* Exported from MasterCook *

                        Cranberry Orange Pancakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  fresh or frozen cranberries- used fresh
     2/3           cup  orange juice
     1/2           cup  sugar
  3        tablespoons  maple syrup
  2               cups  biscuit/baking mix
  2        tablespoons  sugar
  2          teaspoons  baking powder
  2              large  eggs
  1              large  egg yolk
  1                cup  evaporated milk
  2        tablespoons  orange juice
  1           teaspoon  grated orange peel
     1/2           cup  chopped fresh or frozen cranberries- used fresh
                        Orange peel strips -- optional

In a small saucepan, bring the 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 cranberries; set aside.

In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm.

In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and peel. Stir into dry ingredients just until blended. Fold in chopped cranberries.

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. Garnish with orange peel strips if desired. Yield: 12 pancakes (1-1/4 cups syrup).


Shared on the Taste of Home Cook's Corner Challenge
and The Weekend Potluck


Popular posts from this blog

Chocolate Chip Cookie Cake

Grilled Potato Skins

Grilled Apple Tossed Salad