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
- 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!