Do you have leftover cranberries from the holiday season that you don’t know what to do with? Try whipping up a batch of these cranberry-orange pancakes for breakfast. They are delicious!
The number the recipe makes will depend upon the size of your pancakes, but we double this recipe to feed our family of ten. If I were making them when all our older children were in town, I’d triple it. And maybe even buy and extra double griddle to help cook them all. (Download a printable version of this recipe.)
Ingredients:
- 2 cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1½ tbsp. sugar
- 2 eggs
- ¾ cup fresh cranberries, coarsely chopped
- ¾ cup pecan pieces
- 2 cups milk
- ¼ cup fresh orange juice
- butter for cooking
Directions:
In a large mixing bowl, combine all dry ingredients, plus nuts.
Chop the cranberries coarsely, then add those to the dry ingredients, as well.
Cut oranges in half and squeeze in a juicer.
Crack the two eggs in a separate bowl and beat well. Stir in milk and orange juice.
Add this wet mixture to the dry ingredients and mix gently until everything is just moistened. Don’t worry if there are lumps in the batter — the pancakes will turn out better if you do not overwork the batter.
Melt a little butter on a medium hot griddle, then ladle batter on as soon as butter stops foaming. Use the bottom of the ladle to flatten the pancake, if necessary. The batter is a little thick.
When the center of the pancake begins to bubble, flip it over and brown the other side. Serve with hot maple syrup (or homemade strawberry syrup, if you are lucky enough to have received a bottle as a gift as we did. I have no idea how to make it).
I adapted my cranberry-orange pancackes from a banana-coconut pancake recipe in Mark Bittman’s wonderful classic, How to Cook Everything Fast (page 866). Bittman’s “How to Cook Everything” books deserve a place on every kitchen bookshelf!
Want more recipes? You can view a categorized list of my other cooking posts here: Our Favorite Recipes. Or — for even more Flanders family favorites, plus a wealth of ideas for making mealtime memorable — get a copy of my book Sit Down & Eat.
Have enough nutritious and delicious recipes to fill a book of your own? Then grab a copy of my new devotional journal for culinary artists, Bread of Heaven so you can put them all down in one place.
Hey Jennifer, you didn’t tell us how many eggs to use. Thanks the recipe looks yummy.
So sorry, Stephanie. That should be two eggs. I’ve corrected the omission in the recipe above. Thanks for making me aware of my mistake!
It mentions eggs in the making, but not in the ingredients. How many do you use?
Two eggs, Coralie. Sorry I left out that important information. Thanks for letting me know about the omission. I’ve corrected the recipe now.