Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Fresh Cranberry Pancakes and Syrup

Featured in the Honolulu Star-Advertiser on December 21, 2011.

electric_kitchen_logo

Ingredients:

Fresh Cranberry Pancakes and Syrup

Syrup:

  • 1 cup fresh cranberries
  • 2/3 cup orange juice
  • 1/2 cup sugar
  • 3 tablespoons maple syrup

Pancakes:

  • 2 cups biscuit mix (such as Bisquick)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 egg yolk
  • 1 cup evaporated milk
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange peel
  • 1/2 cup chopped fresh cranberries
  • Orange peel strips, optional

Directions:

Syrup:

  1. In a small saucepan, bring the cranberries, orange juice and sugar to a boil.
  2. Reduce heat; simmer, uncovered, for 5 minutes.
  3. Cool slightly.
  4. With a slotted spoon, remove 1/4 cup cranberries; set aside.
  5. In a blender, process cranberry mixture until smooth.
  6. Transfer to a small bowl; stir in maple syrup and reserved cranberries.
  7. Keep warm.

Makes 1 1/4 cups.

Pancakes:

  1. In a large bowl, combine the biscuit mix, sugar and baking powder.
  2. In another bowl, whisk the eggs, egg yolk, milk, orange juice and peel.
  3. Stir into dry ingredients just until blended.
  4. Fold in chopped cranberries.
  5. Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
  6. Cook until second side is golden brown.
  7. Serve with warm syrup.
  8. Garnish with orange peel strips if desired.

Makes 4 servings.

Approximate Nutrient Analysis per serving: (pancakes and syrup)
700 calories, 32 g fat, 8 g saturated fat, 175 mg cholesterol, Greater than 1000 mg sodium, 95 g carbohydrate, 3 g fiber, 49 g sugar, 13 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.