Sunday, 13 January 2013

Orange Cranberry Pancakes

Image Source: Carnal Dish
Sunday always calls for something a little special at breakfast, so whether you're dining alone or having family or friends over this pancake recipe is sure to offer a fun alternative to breakfast time. The orange and cranberry flavours make them slightly more grown up but still deliciously delightful.  

What's also great is that this recipe makes a ton of pancakes which can be easily frozen. So if you're having a super lazy Sunday, all you have to do is defrost enjoy.....

Orange Cranberry Pancakes 

Serves To prepare  | To cook 

  • 2 cups buttermilk (or 2 cups whole milk with 1½ to 2 tbsp lemon juice mixed in)
  • 2 cups unbleached all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp table salt
  • 1 large egg
  • 1 tsp vanilla extract
  • the zest from one orange (save ½ tsp of it for the syrup)
  • 1 5oz. bag of dried cranberries (also known as "Craisins" -- you won't use the whole bag, but the amount you want to use is totally up to you)
  • 3 tbsp unsalted butter, melted and cooled slightly
  • oil or butter to coat your griddle or skillet (I used butter)
For the Syrup
  • ½ cup real maple syrup
  • ¼ to ⅓ cup fresh or frozen cranberries (I used fresh)
  • 2 tsp Grand Marnier or Cointreau (optional)
  • ¼ tsp cinnamon
  • ½ tsp orange zest

  • Pour 1/2 cup maple syrup into a small saucepan over medium heat. Add in the cranberries, orange zest, liquor (if using), and cinnamon. Bring to a simmer and mix until all of the cinnamon is smoothly combined and the berries begin to pop (if you're using fresh cranberries), about 5 minutes.
  • Turn off the heat and cover while you make the pancakes.
  • If using the milk and lemon juice method, whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken and curdle (about 10 to 15 minutes). Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
  • Whisk egg, vanilla, orange zest and melted butter into the milk mixture (or buttermilk) until combined. Make well in centre of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
  •  Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. If using an electric griddle, you can set the heat to the second highest setting. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon dried cranberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately with butter and syrup, and repeat with remaining batter.
Recipe Source: Carnal Dish 


Wishing you all a perfectly lazy Sunday!



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