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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

4 ServingsPrep: 20 min. Cook: 5 min./batch

Ingredients

SYRUP:
1 cup fresh or frozen cranberries
2/3 cup orange juice
1/2 cup sugar
3 tablespoons maple syrup
PANCAKES:
2 cups biscuit/baking mix
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 or frozen cranberries
Orange peel strips, optional

Directions

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.

2 of 2

Cranberry Orange Pancakes (continued)

Directions (continued)

In a large bowl, combine the biscuit mix, sugar and baking powder. In
another bowl, whisk the eggs, egg yolk, milk, 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. Garnish with orange peel strips if desired. Yield: 12
pancakes (1-1/4 cups syrup).

Nutrition Facts: 3 pancakes with about 1/4 cup syrup equals 574 calories, 17 g fat (7 g saturated fat), 177 mg cholesterol, 1,055 mg sodium, 94 g carbohydrate, 3 g fiber, 12 g protein.