Fluffy Cranberry Orange Eggnog Pancakes

• Produce

  • 2 tsp Orange, zest
  • 1 batch Sugared cranberries, Orange

• Refrigerated

  • 2 Clover stornetta farms large eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 1 1/2 tbsp Granulated sugar
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 2 cups Whole wheat flour, white

• Oils & Vinegars

  • 3 tbsp Canola oil

• Dairy

  • 1/2 cup Clover organic farms heavy whipping cream

• Other

  • 2 cups Clover stornetta farms100% natural eggnog

Found on flavorthemoments.com

Description

Ingredients

• One batch Orange Sugared Cranberries
• 2 cups white whole wheat flour*
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 Clover Stornetta Farms large eggs
• 3 tablespoons canola oil
• 2 teaspoons orange zest
• 2 cups Clover Stornetta Farms100% Natural Eggnog
• ½ cup Clover Organic Farms heavy whipping cream
• 1½ tablespoons granulated sugar (or orange sugar leftover from the sugared cranberries)
• 1 teaspoon pure vanilla extract
• Powdered sugar, for serving (optional)

Directions

• Preheat a non-stick griddle or skillet over medium heat.
• Whisk together the flour, baking powder, cinnamon, and salt in a large bowl. Set aside.
• Beat the eggs lightly until combined. Add the canola oil, orange zest, and eggnog, and whisk until well incorporated.
• Pour the wet ingredients into the dry ingredients and stir just until the flour is incorporated. Be careful not to over mix.
• Pour ¼ cup of the batter for each pancake onto the griddle. Cook for 2-3 minutes per side or until golden brown and fluffy.
• Place the heavy cream in a medium bowl with the sugar and vanilla. Beat on medium high until stiff peaks just begin to form. Be careful not to over whip.
• Serve the pancakes with a dusting of powdered sugar and top with whipped cream and orange sugared cranberries. Enjoy!