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Orange Cranberry Pancakes

June 1, 2011

I put this pancake recipe together when I was charged with making my mom and I Christmas brunch. Cranberries always remind me of the holidays, as do oranges – since my family only tends to buy the baby mandarin oranges available in December. These pancakes are yummy all year round though, and you can always cut the cranberries, or replace them with blueberries or even chocolate chips (Terry’s Chocolate Orange style!)

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 3/4 cup milk
  • 1/2 cup orange juice
  • 1 egg
  • 3 tablespoons butter, melted
  • 1/2 cup coarsely chopped frozen cranberries (or whole blueberries or chocolate chips)
  • 3 teaspoons orange zest
  1. In a large bowl, combine the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, orange juice, egg and melted butter; mix until smooth.
  2. Mix in coarsely chopped cranberries (I like to cut them in halves or thirds since they can pack a sour punch) and orange zest.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Garnish with orange zest or with baby mandarin slices (especially delicious!).
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