CRANBERRY ORANGE PANCAKES

recipe

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

Preparation

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 warmed fresh whole cranberry sauce.

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