Cranberry Orange Pancakes
User Reviews
5
Cranberry Orange Pancakes
Description
The pancake batter mixes dry ingredients including flour, sugar, baking soda and powder, salt, cinnamon, and chopped cranberries, coating the berries evenly to prevent sinking. Wet ingredients of eggs, milk, ricotta, vanilla, orange juice, and zest are gently folded into the dry blend to create a balanced, just-mixed batter. Cooking pancakes on a greased griddle results in golden brown cakes with small bubbles forming before flipping, indicating readiness.
The accompanying cranberry maple syrup is made by simmering cranberries with orange juice, sugar, maple syrup, and butter to create a thick, fruity sauce that complements the pancakes’ citrus and tart berry flavors. This syrup adds sweetness and moisture that enhance the pancakes’ texture and taste for a satisfying meal.
For storage, cooked pancakes may be frozen between waxed paper layers in a sealed bag for up to two months. Reheating can be done in an oven covered with foil or briefly in a microwave until warmed through, maintaining texture and flavor.
Ingredients
For the Cranberry Orange Pancakes:
- 2 cups all-purpose flour 241g/8.5 ounces
- 1/4 cup granulated sugar 50g/1 and 3/4 ounces
- 1 baking soda 1/2 teaspoons
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 cup cranberries 74g/2.625 ounces, fresh or frozen, roughly chopped
- 2 egg large, at room temperature
- 1 milk 1/2 cups (340g/12 ounces) whole milk
- 1 cup ricotta cheese full-fat, quantity 227g/8 ounces
- 1 vanilla extract pure, 1/2 teaspoon
- 1/4 cup orange juice quantity 57g/2 ounces
- 2 teaspoon orange zest, finely grated
For the Cranberry Maple Syrup:
- 2 cups cranberries fresh or frozen (if using frozen, do not thaw first), quantity 198g/7 ounces
- 1/4 cup orange juice quantity 57g/2 ounces
- 2 Tablespoons granulated sugar
- 3/4 cup maple syrup quantity 234g/8 and 1/4 ounces
- 1 unsalted butter 1/2 tablespoon
Instructions
For the Cranberry Orange Pancakes:
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder, salt, and cinnamon; whisk well to combine. Add in the chopped cranberries and, using a rubber spatula, mix until they're coated in the dry ingredients. Set aside until needed.
- In a separate large mixing bowl, add the eggs and lightly beat them with a whisk until the yolks and whites are evenly combined. Add in the milk, ricotta cheese, and vanilla and beat until well combined.
- Using a rubber spatula, fold the wet ingredients into the dry ingredients, stirring just until everything is combined. Quickly fold in the orange juice and zest, stirring until evenly combined. Be careful not to over mix the batter.
- Pour batter by 1/3 cupfuls onto a greased hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with cranberry maple syrup, plain maple syrup, or whipped cream.
For the Cranberry Maple Syrup:
- In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce the heat and simmer, uncovered, for 5 to 6 minutes, or until they cranberries have softened and can easily be smashed with the back of a spoon. Remove from heat and stir in the maple syrup and butter. Spoon the mixture on top of the pancakes and serve at once.
Notes
- Freeze cooled pancakes between layers of waxed paper in an airtight bag for up to two months.
- Reheat pancakes in a 375°F oven covered with foil for 6-8 minutes or in the microwave for about 40 seconds per 3-4 pancakes.
User Reviews
Overall Rating
5
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