CRANBERRY ORANGE PANCAKES
As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/4 cups syrup).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 574 calories, Fat 17g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1055mg sodium, Carbohydrate 94g carbohydrate (53g sugars, Fiber 3g fiber), Protein 12g protein.
CRANBERRY CORNMEAL PANCAKES WITH GLAZED ORANGES
Provided by Food Network
Yield 4 servings (Three 4-inch pancakes per serving)
Number Of Ingredients 13
Steps:
- 1. Put the cranberries in a small microwave safe bowl. Squeeze 1/4 cup juice from 1 orange into the bowl. Microwave until plump on HIGH, about 45 seconds. Set aside to cool. Grate 1/2 teaspoon of zest from one of the oranges, set aside. Trim the skins and pith from both oranges with a sharp knife; and working over a bowl to catch all their juices, cut oranges into segments.
- 2. In a medium bowl whisk the flour, cornmeal, baking powder, and salt. In another bowl, whisk the buttermilk, eggs, canola oil, 3 teaspoons Truvia™ natural sweetener and orange zest until smooth. Stir the wet ingredients into the dry until just combined. Fold in the plumped cranberries and any juice.
- 3. Heat a heavy non-stick skillet over medium heat until a drop of water skitters around the pan. Drop 1/4 cups of batter for each pancake into the hot skillet. Cook until bubbles form on the top of each pancake and the bottoms brown, 4 minutes. Flip and cook (adjusting the heat if needed) until other sides is golden, 1 to 2 minutes. Keep pancakes warm.
- 4. Pour the juice from the orange segments and remaining 3/4 teaspoon Truvia™ natural sweetener into the hot skillet and bring to simmer. Swirl in butter. Add the orange segments and gently toss to coat until glazed, 1 minute. Stir in mint. Top pancakes with the glazed oranges. Serve.
- Note: Pancakes can be made the day before and refrigerated in a resealable plastic bag. Reheat on a baking sheet in a 400 degrees F oven until hot and crisp, about 10 minutes.
- Copyright 2010 Television Food Network, G.P. All rights reserved
CRANBERRY, ORANGE AND PECAN PANCAKES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 12 large pancakes
Number Of Ingredients 17
Steps:
- For the cranberry, orange and pecan sauce: Combine the cranberries, granulated sugar, cinnamon, allspice, nutmeg, cinnamon stick, orange zest and juice and 1/2 cup water in a medium pot. Bring to a boil over medium heat, then reduce to a simmer and cook until some cranberries burst but some still remain whole, 8 to 10 minutes. Cool completely, remove the cinnamon stick and stir in the pecans.
- For the pancake batter: Mix the flour, brown sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, vanilla and eggs in a separate bowl. Make a well in the middle of the dry ingredients and pour the milk mixture into the well. Gently whisk until combined, but do not overmix, as it will make your pancakes chewy. Let the batter rest for 20 minutes.
- Meanwhile, chop 1 cup of the pecans and set the remaining 1/2 cup aside.
- Heat a large nonstick or cast-iron skillet and coat with about 2 tablespoons butter. Add a scant 1/2 cup batter per pancake to your pan, leaving space between each. Sprinkle a handful of the chopped pecans in each. Cook until you see bubbles on the sides and in the center of the pancakes, 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes. Remove from the pan to a flat surface to cool a few minutes. Cook the rest of the pancakes in butter in batches.
- Hold a pancake flat and use a paring knife to make a 1/2-inch horizontal cut in the top. Slip the knife in horizontally and move it back and forth while turning the pancake to make a pocket. Repeat with all the pancakes. Spoon some sauce inside each pocket. (See Cook's Note.) Make stacks of stuffed pancakes on a serving platter. Or, stuff a few and serve with the remaining sauce on the side. Top with the reserved pecan halves for garnish.
CRANBERRY ORANGE PANCAKES
Made with fresh or frozen cranberries, these pancakes have a hint of orange that makes for a tasty breakfast! Original recipe is from The Joy of Cranberries: The Tangy Red Treat, with a small tweak from yours truly! Various syrups do well with these, but when they're topped with a cranberry syrup like recipe #304229, well . . .
Provided by Sydney Mike
Categories Breakfast
Time 25m
Yield 5 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 296.9, Fat 8.8, SaturatedFat 5, Cholesterol 57.5, Sodium 571.9, Carbohydrate 47.9, Fiber 2.5, Sugar 15.8, Protein 7.1
CORNMEAL PANCAKES WITH GLAZED ORANGES AND CRANBERRIES
Steps:
- 1. Finely grate the zest from one of the oranges and set aside. Trim the ends from both oranges then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut each orange into segments. Squeeze the juice from the membranes into the bowl.
- 2. Put the cranberries and 1/4 cup orange juice in a small microwave-safe bowl. Microwave on high power until cranberries plump and liquid is absorbed, about 45 seconds. Set aside.
- 2. Whisk the flour, cornmeal, baking powder, and 1/4 teaspoon fine salt in a medium bowl. Melt 3 tablespoons butter in a large non-stick skillet over medium heat. Transfer the melted butter to another bowl and whisk in the buttermilk, eggs, sugar, and orange zest until smooth. Stir the wet ingredients into the dry until just combined.
- 3. Heat some butter in the skillet and drop 1/4 cup batter for each pancake onto the hot skillet. Cook until bubbles form on the top of each pancake and bottoms brown, 4 minutes. Flip and cook, until the other side is golden, 1 to 2 minutes. Transfer pancakes to a plate and keep warm.
- 4. Increase the heat to medium-high and pour the remaining orange juice and marmalade into the skillet, bring to a simmer. Add the orange segments and cranberries, then swirl in the remaining 2 tablespoons butter until glazed, 1 minute. Remove from the heat and stir in mint. Top pancakes with the glazed oranges. Serve.
Nutrition Facts : Calories 515, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 155 milligrams, Sodium 458 milligrams, Carbohydrate 73 grams, Fiber 4.5 grams, Protein 11 grams
CRANBERRY ORANGE PANCAKES
This is from the Dec 2010/Jan 2011 Simple and Delicious magazine, submitted by Nancy Zimmerman of Cape May Courthouse, NJ. She writes "As special as Christmas morning itself, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds anyone?" I have yet to try these, but hope to soon!
Provided by DeniseBC
Categories Breakfast
Time 25m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, bring the 1 cup cranberries, 2/3 cup orange juice, and 1/2 cup 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, 2 T. sugar, and baking powder. In another bowl, whisk the eggs, egg yolk, milk, 2 T. orange juice, and peel. 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.
Nutrition Facts : Calories 333.5, Fat 8.3, SaturatedFat 4.1, Cholesterol 152.8, Sodium 289, Carbohydrate 58.3, Fiber 1.9, Sugar 46, Protein 8.5
CRANBERRY PANCAKES
This is a great fall recipe and you can use either fresh or frozen cranberries. Fresh cranberries can be frozen for up to one year in an airtight freezer bag.
Provided by Richie La Monica
Categories Breakfast
Time 13m
Yield 6 medium pancakes, 2 serving(s)
Number Of Ingredients 9
Steps:
- Beat milk, melted butter, and egg together in a bowl.
- Mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour.
- Cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. Microwave on high and stir every 15 seconds till cranberries start to bubble. Let cool and add to pancake mixture.
- Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
- Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.
Nutrition Facts : Calories 494.4, Fat 17.9, SaturatedFat 10.3, Cholesterol 136.3, Sodium 1128.1, Carbohydrate 71, Fiber 2.9, Sugar 15.9, Protein 12.8
More about "cranberry orange pancakes recipes"
CRANBERRY ORANGE PANCAKES - BAKER BY NATURE
From bakerbynature.com
5/5 (4)Category BreakfastCuisine AmericanTotal Time 30 mins
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder, salt, and cinnamon; whisk well to combine. Add in the chopped cranberries and, using a rubber spatula, mix until they're coated in the dry ingredients. Set aside until needed.
- In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce the heat and simmer, uncovered, for 5 to 6 minutes, or until they cranberries have softened and can easily be smashed with the back of a spoon. Remove from heat and stir in the maple syrup and butter. Spoon the mixture on top of the pancakes and serve at once.
HEALTHY CRANBERRY ORANGE PANCAKES
From peanutbutterpluschocolate.com
CRANBERRY ORANGE PANCAKES | ONCE A MONTH MEALS
From onceamonthmeals.com
CRANBERRY ORANGE NUT PANCAKES | MRFOOD.COM
From mrfood.com
CRANBERRY ORANGE PANCAKES - ALL-BRAN
From allbran.ca
CRANBERRY-ORANGE PANCAKES & CRANBERRY-MAPLE SYRUP …
From myrecipes.com
CRANBERRY ORANGE BUTTERMILK PANCAKES - CARNALDISH
From carnaldish.com
CRANBERRY ORANGE PANCAKES | RECIPE - KELLOGG'S CANADA
From kelloggs.ca
CRANBERRY ORANGE PANCAKES | NORINE'S NEST
From norinesnest.com
CRANBERRY-ORANGE OAT PANCAKES - PREVENTION.COM
From prevention.com
CRANBERRY ORANGE PECAN SHEET PAN PANCAKES |LOW-CARB, PALEO, …
From thefitfork.com
ORANGE CRANBERRY PANCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRANBERRY, ORANGE AND PECAN PANCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
CRANBERRY ORANGE SAVORY PANCAKES RECIPE - RECIPES.NET
From recipes.net
ORANGE RICOTTA PANCAKES - SUGAR AND SOUL
From sugarandsoul.co
ORANGE PANCAKES WITH CRANBERRY SYRUP - MAEBELLS
From maebells.com
SAVOURY PANCAKES WITH ORANGE, MAPLE AND CRANBERRY SAUCE | METRO
From metro.ca
CRANBERRY ORANGE PANCAKES {GF, LOW CAL} - SKINNY FITALICIOUS®
From skinnyfitalicious.com
CRANBERRY ORANGE SHEET PAN PANCAKES | THE LEMON APRON
From thelemonapron.com
CRANBERRY ORANGE PANCAKES – GLORIFIED HOBBY
From glorifiedhobby.com
ORANGE CHOCOLATE PANCAKES WITH CRANBERRY SYRUP - THE POWDERED …
From thepowderedapron.com
ORANGE & CRANBERRY PANCAKES - LEAN GREEN DAD
From leangreendad.com
CRANBERRY-ORANGE PANCAKES WITH CRANBERRY-MAPLE SYRUP
From fooddiez.com
CRANBERRY PANCAKES - MADE WITH FRESH ORANGE ZEST - PLATTER TALK
From plattertalk.com
CRANBERRY ORANGE PANCAKES | RECIPESTY
From recipesty.com
ORANGE-CRANBERRY PANCAKES | HEALTHY RECIPES | WW CANADA
VEGAN CRANBERRY ORANGE PANCAKES - VEGANOSITY
From veganosity.com
CRANBERRY ORANGE PANCAKES RECIPE - FOOD.COM | RECIPE | ORANGE …
From pinterest.ca
CRANBERRY PANCAKES - 365 DAYS OF BAKING AND MORE
From 365daysofbakingandmore.com
VEGAN CRANBERRY ORANGE PANCAKES - COLORFUL BALANCED RECIPES
From colorfulbalancedrecipes.com
CRANBERRY ORANGE PANCAKES | IMPERIAL SUGAR
From imperialsugar.com
CRANBERRY ORANGE PANCAKES WITH SPICE SYRUP - PEARL MILLING …
From pearlmillingcompany.com
CRANBERRY ORANGE PANCAKES | DIXIE CRYSTALS
From dixiecrystals.com
EATING STUFFED CRANBERRY & ORANGE PANCAKES FOR THE HOLIDAYS
From ashleysolberg.com
CRANBERRY PANCAKES WITH ORANGE CREAM CHEESE ICING
From wordsofdeliciousness.com
CRANBERRY ORANGE BAKED PANCAKE - SEASONED SPRINKLES
From seasonedsprinkles.com
CRANBERRY ORANGE PANCAKE MUFFINS - AN EASY PANCAKE MIX MUFFINS …
From mysuburbankitchen.com
CRANBERRY ORANGE PANCAKES - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
25 CRANBERRY-ORANGE RECIPES | ALLRECIPES
From allrecipes.com
CRANBERRY SYRUP FOR PANCAKES - THERESCIPES.INFO
From therecipes.info
PANCAKES WITH CRANBERRY & ORANGE COMPOTE - THE PETITE COOK™
From thepetitecook.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #pancakes-and-waffles #breakfast #fruit #dietary #berries #citrus #oranges
You'll also love