Cranberry Orange Pancakes
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup white or yellow cornmeal
2 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon baking soda
Pinch salt
2 large eggs
6 ounces (about 2/3 cup) thawed orange juice concentrate
2 teaspoons finely grated orange zest (optional)
1 cup milk
4 tablespoons melted butter
1 cup sweetened dried cranberries or fresh chopped cranberries mixed with 3 tablespoons sugar
Directions:
If using fresh chopped cranberries, toss in bowl with 3 tablespoons sugar and set aside. Combine dry ingredients; stir with wooden spoon. In separate bowl, beat eggs with orange juice concentrate, orange zest, milk, and melted butter. Stir wet ingredients into dry ingredients until blended; fold in cranberries. Heat oil in skillet over medium low heat. Pour batter (approximately ¼ cup for each pancake) into skillet. Cook approximately 1 to 1 1/2 minutes on each side until browned. Makes 4 to 6 servings
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If using fresh chopped cranberries, toss in bowl with 3 tablespoons sugar and set aside. Combine dry ingredients; stir with wooden spoon. In separate bowl, beat eggs with orange juice concentrate, orange zest, milk, and melted butter. Stir wet ingredients into dry ingredients until blended; fold in cranberries. Heat oil in skillet over medium low heat. Pour batter (approximately ¼ cup for each pancake) into skillet. Cook approximately 1 to 1 1/2 minutes on each side until browned. Makes 4 to 6 servings
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