Tonight was a breakfast for dinner night. We like to have those every once in a while, and with our oven broken, we thought tonight would be a great night for pancakes. We tried the Cranberry Orange Pancakes from Baking Serendipity. They were delicious, and we even froze some leftovers for breakfast later on.
Cranberry Orange Pancakes
1 cup all purpose flour (I used whole white wheat flour)
2 cups whole wheat flour
4 tbsp sugar, divided
3 tsp baking powder
1 1/2 tsp baking soda
6 tbsp canola oil
3 cups milk
1 tbsp orange juice
zest of two medium sized oranges
1/2 cup fresh cranberries (I used craisins, and still cooked them to soften them up as suggested below)
Zest two oranges into a small bowl and set aside. In a saucepan over medium heat, dissolve one tablespoon sugar into one tablespoon orange juice. Add cranberries and stir gently until cranberries pop and soften. (This should take two-three minutes.) Remove from heat and set aside. In a larger bowl, combine flours, remaining three tablespoons sugar, baking powder and baking soda. In one more separate bowl (sorry about the dishes) beat eggs, oil and milk. Add gradually to the dry ingredients, mixing well. Fold in orange zest and cranberries. Spoon batter onto a hot, greased griddle or large skillet. Flip when the edges begin to dry, cooking evenly on both sides. Serve with maple syrup.
Note: I would have enjoyed a little bit more of an orange flavor. Maybe adding 2 more Tbs. would do it. I also added about 1/2 c. flour.
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