Taste of Home Photo
NOTES:
• The original recipe calls for a cranberry syrup that involved more work than I wanted to put in on a Saturday morning. So you could 1) use regular maple syrup for a topping, 2) use whip cream and powdered sugar or 3) use a pre-made cranberry sauce or other fruit syrup.
• I was worried the pancakes would be too “orangey” but they had just the right touch.
• Recipe modifed from a Taste of Home recipe.
INGREDIENTS
• 2 c. biscuit/baking mix (like Bisquick)
• 2 tbsp sugar
• 2 tsp baking powder
• 2 eggs
• 1 egg yolk
• 1 c. evaporated milk
• 2 tbsp orange juice
• 1 tsp grated orange peel
• ½ c. chopped fresh, frozen, or dried cranberries
• Syrup or topping of choice (see Notes above for ideas)
DIRECTIONS
1. In a large bowl, combine the baking mix, sugar, and baking powder. In another bowl, shisk the eggs, egg yolk, milk, orange juice and peel. Stir into dry ingredient just until blended. Batter will be thin. Fold in chopped cranberries.
2. Drop batter by ¼ cupfuls into a greased hot griddle. Turn when bubbles form on top. Cook until second side is golden brown. Serve with desired topping.
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