These tropical-tasting pancakes are a delightfully refreshing addition to an Easter, Mother’s Day or other springtime brunch. You’ll love them so much, they may just start showing up on the menu every weekend!
For the syrup:
1 c. fresh or frozen cranberries
⅔ cup orange juice from Pittman & Davis Navel Orange
½ c. sugar
3 Tbsp. maple syrup
For the pancakes:
2 c. biscuit/baking mix
2 Tbsp. sugar
2 tsp. baking powder
2 large eggs
1 large egg yolk
1 c. evaporated milk
2 Tbsp. orange juice
1 tsp. grated orange zest from Pittman & Davis Navel Orange
½ c. chopped fresh or frozen cranberries
Orange zest strips, optional
- Bring the cranberries, orange juice and sugar to a boil in a small saucepan. Reduce heat and simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove ¼ cup cranberries; set aside.
- Process cranberry mixture in a blender until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm.
- Combine biscuit mix, sugar and baking powder in a large bowl. In another bowl, whisk eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients until just blended. Fold in chopped cranberries.
- Drop batter by ¼-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 zest strips if desired.