Thanksgiving has come and gone, and I hope that everyone who celebrated it had a great time with people that they love, or at least really like. 😉 I also hope that everyone’s food was awesome! Speaking of Thanksgiving food, I have quite a bit of leftovers. I guess that’s what happens when the dinner includes 4 people and there’s enough food for, I don’t know.. 8? Oy. Now, let me explain these Cranberry Orange Pancakes.
Maybe you have some leftovers, too? Maybe some cranberry relish or sauce? Or maybe you don’t have leftovers, but would like some extra cranberry in your life. Either way, I have you covered! I actually made these pancakes before Thanksgiving, and I’m glad that I did, because it inspired me to make homemade cranberry sauce for the actual dinner. Even if it was just myself and my sister’s boyfriend eating it.
I like my recipe because there is no corn syrup (high-fructose, or otherwise) and not as much sugar as many recipes call for. Plus, it’s poured over some delightfully fluffy, warm, orange pancakes. Mmm. It’s kind of funny, because like the One Ingredient Chef, I’ve always been slightly underwhelmed and terrified by my homemade pancakes. That’s not to say that they didn’t turn out good, before; they just weren’t how I wanted them to be and didn’t look the part of the perfect pancake.
This time, I’m happy to say that I nailed it! Sweet enough to go with the tart cranberry topping and subtle enough for just a touch more maple syrup. You should definitely be making these Cranberry Orange Pancakes for a weekend brunch!
Cranberry Orange Pancakes
- 7.5oz. or 2 1/4 C. Fresh Cranberries
- 1/2C. Fresh Orange Juice
- 3T. Organic Sugar
- Pinch of Salt
- 1C. Non-Dairy Milk
- 2tsp. Apple Cider Vinegar
- 1/2C. Whole Wheat Flour
- 1/2C. Unbleached All-Purpose Flour
- 1tsp. Baking Powder
- 1/2tsp. Baking Soda
- 1/4tsp. Sea Salt
- 1/4C. Fresh Orange Juice
- 2T. Agave Nectar or Maple Syrup
- 1T. Olive Oil
- 1 1/2tsp. Vanilla Extract
- Stir together the non-dairy milk and apple cider vinegar in a small cup or bowl, set aside for 10 minutes.
- Place the cranberries, orange juice, sugar and sea salt into a small pan and warm over medium heat. Cover with lid and bring to a simmer and cook for 5-7 minutes, or until all of the cranberries have popped and the sauce has thickened.
- Adjust the heat to low, to keep warm.
- Sift together the dry ingredients for the pancakes in a large measuring cup, so that you can pour the batter out more easily, later on.
- Stir the rest of the wet ingredients into the milk/apple cider vinegar mixture. Then, pour it into the dry ingredients and whisk until there are no big clumps left.
- Do not over mix! If the batter seems too runny, stir in another tablespoon of All-Purpose Flour to the batter.
- Heat a flat plan over medium (use cooking spray if the pan is not non-stick). Pour pancakes that are 4" across. Cook for 2-3 minutes or until bubbles pop through the top (as pictured above).
- Flip the pancakes and cook for another 1-2 minutes. Place on a baking sheet and keep in the oven at 200F if you are not serving them immediately.
- Top pancakes with the cranberry sauce, optional but suggested toppings are a sprinkle of powdered sugar and a light drizzle of maple syrup. Maybe some orange zest if you want to be fancy. 🙂
How are you re-purposing your Thanksgiving leftovers?