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
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
Directions:
- 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.
