Pittman & Davis Cranberry Orange Pancake

2021-03-05

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!

Ingredients:

For the syrup:

1 c. fresh or frozen cranberries

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

Directions:

  1. 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.
  2. Process cranberry mixture in a blender until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm.
  3. 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.
  4. 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.
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