Cranberry Orange Pancakes
Diana Rattray
At a Glance
Course : Bread, Breakfast, Brunch
Special : Easy, For Kids
Type of Prep : Fry, Sauté
Cuisine : Southern, U.S. Regional
Occasion : Boxing Day, Christmas, Easter, Fall, Father's Day, Halloween, Mother's Day, New Year's, Spring, Summer, Thanksgiving, Valentine's Day, Winter
Orange juice concentrate and cranberries add flavor and a little cornmeal adds texture to these tasty pancakes. Use fresh or dried cranberries in these flavorful pancakes.
INGREDIENTS:
- 1 1/2 cups all-purpose flour
- 1/2 cup white or yellow cornmeal
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- Pinch salt
- 2 large eggs
- 6 ounces thawed orange juice concentrate (about 2/3 cup)
- 2 teaspoons finely grated orange zest, optional
- 1 cup milk
- 4 tablespoons melted butter
- 1 cup sweetened dried cranberries or fresh chopped mixed with 3 tablespoons sugar
PREPARATION:
If using fresh chopped cranberries, toss in a bowl with 3 tablespoons of sugar and set aside.
Combine dry ingredients; stir with a wooden spoon. In another bowl, beat eggs with orange juice concentrate, orange zest, milk, and melted butter. Stir wet ingredients into the dry ingredients until blended; fold in cranberries.
Coat a skillet or griddle with oil; place over medium low heat. Measure about 1/4 cup of batter for each pancake; spread gently to a round shape in the skillet.
Cook for about 1 to 1 1/2 minutes on each side.
Serves 4 to 6.
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