Cranberry-Orange Pancakes with Cranberry Infused Maple Syrup

• Vegetarian

• Produce

  • 2 cup Cranberry, fresh or frozen
  • 1 tsp Orange, zest

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 cup Maple syrup, pure

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 2 tbsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 2 tbsp Butter
  • 1 tbsp Butter, unsalted
  • 1 1/2 cups Buttermilk

Found on plattertalk.com

Description

Ingredients

• for the pancakes
• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries, thawed
• for the syrup
• ¾ cup pure maple syrup
• 1 cup fresh or frozen cranberries, divided
• 1 tablespoon unsalted butter

Directions

• [b]for the pancakes
• [/b]
• Whisk together first 5 ingredients in a large bowl.
• Whisk together buttermilk and next 4 ingredients in a medium bowl.
• Add buttermilk mixture to flour mixture, and stir until just blended.
• Stir in cranberries.
• Pour ⅓ cup batter for each pancake onto a lightly greased hot griddle or nonstick skillet.
• Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned.
• Keep warm. Serve with Cranberry-Maple Syrup.
• for the syrup
• Bring maple syrup and ¾ cup cranberries to a boil over medium-high heat.
• Reduce heat to low, and simmer 3 minutes or until cranberries pop.
• Crush cranberries in saucepan using a wooden spoon.
• Stir in remaining ¼ cup cranberries; simmer just until they begin to pop (about 2 minutes).
• Add butter, and stir until melted.