cups cranberries, coarsely chopped
teaspoons finely shredded orange peel
teaspoons baking powder
teaspoon baking soda
egg, slightly beaten
cup orange juice
tablespoons margarine or butter, melted
Cranberry Syrup (see www.bhg.com)
- In a small mixing bowl combine cranberries, sugar, and orange peel; set aside. In a large mixing bowl combine flour, baking powder, baking soda, and salt. In another mixing bowl combine egg, buttermilk, orange juice, and margarine or butter. Add to flour mixture. Stir just until combined but still slightly lumpy. Fold in cranberry mixture.
- Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle.
- Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Cranberry Syrup. Makes 16 pancakes.
From the Test Kitchen
Nutty Cranberry Pancakes:
Prepare as above, except stir 1/2 cup chopped walnuts into batter.
Nutrition Facts(Cranberry Pancakes)
- Per serving:
- 90 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 14 mg chol.,
- 197 mg sodium,
- 14 g carb.,
- 1 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet