Cranberry-Orange Pancakes

Posted

Adapted by Farmer Dave’s from Coastal Living

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

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 (see below)

Cranberry Maple Syrup

Ingredients:

  • 3/4 cup pure maple syrup
  • 1 cup fresh or frozen cranberries, divided
  • 1 tablespoon unsalted butter

Directions:

Bring maple syrup and 3/4 cup cranberries to a boil over medium-high heat. Reduce heat to low, and simmer 3 minutes or until cranberries pop. Crush cranberries in saucepan using a spatula. Stir in remaining 1/4 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add butter, and stir until melted.