Cranberry Orange And Pecan Pancakes Recipes

Steps:

• In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.

Steps:

• Preheat the oven to 425 degrees F.
• Place the pecan halves on a 17-by-13-inch rimmed baking sheet and toast for 6 to 8 minutes, or until golden brown and fragrant. Remove from the oven and let cool.
• Mix together the cranberries and the pecan halves in a large bowl. Drizzle with the olive oil and sprinkle with the rosemary and sea salt, tossing to coat.

Steps:

• In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside., In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm., In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon zest. Stir into dry ingredients just until moistened. Stir in cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup and garnish servings with lemon zest strips if desired.

Steps:

• Make the batter: In a large bowl, thoroughly whisk together the milk and eggs. Gradually add the flour, cinnamon and salt, whisking bit by bit until there are no visible lumps. Set the batter aside to rest for 30 minutes.
• Preheat the oven to 250 degrees F.
• Cook the pancakes: Heat a large nonstick pan (or, if preferred, a griddle) over medium-low heat. Melt the butter, then spoon in some batter for a test pancake. If the batter is a little runny and spreads too much in the pan, whisk in an additional 1 to 2 tablespoons flour. Batter too thick? Add a little milk and blend. Cook for a couple minutes until you see a bubble here and there on the surface. Flip and cook for another minute. Transfer to a plate, cover loosely with foil and keep warm in the oven until you build up a batch. Continue with the remaining batter, adding more butter to the pan as needed. Note: If making smaller pancakes, leave room between each pancake for "spreading."
• You can eat these pancakes with the Red Grape Syrup, Date Compote with Fresh Pears or both.
• Cook the grapes: Heat a saute pan or saucepot large enough to hold the grapes over medium heat. Add the grapes and 1/2 cup water and bring to a simmer. Simmer until the grapes break open and release their liquid, 2 to 3 minutes.
• Strain the liquid into a clean pan (do not press on the grapes when straining the liquid; reserve the grapes for the sauce), return the pan to medium heat, add the honey and simmer until the liquid is slightly thick and syrupy in texture. Grate a little lemon zest over it. Halve the lemon and add the juice. Put the strained grapes back into the sauce.
• Cook the dates: Place the dates in a saucepan and cover with cold water. Bring to a boil, reduce to a simmer and simmer for 20 minutes. Add the cranberry juice and honey and cook until the dates are tender. Whisk to break up the fruit, adding a little water if the mixture is too dry.
• Cook the pears and finish: Heat another pan over medium heat and add the butter. When melted, add the pear slices and toss to coat. Cook until tender, 3 to 5 minutes. Add the juice from the lemon to taste, then stir in the date compote.

Steps:

• In a small bowl, mix cranberries, sugar & zest & set aside.
• In large bowl, mix flour, baking powder, baking soda & salt.
• In another small bowl, mix egg, buttermilk, OJ & butter, then add this mixture to flour mixture, stirring until just combined [batter should be lumpy].
• Fold cranberry mixture into the other mixed ingredients.
• Heat a lightly greastd griddle or heavy skillet over medium heat.
• Pour about 1/4 cup batter onto hot griddle for each pancake.
• Cook pancakes until golden brown, then turn to cook other side.
• Serve hot!