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.
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 for a weekend brunch!