Cranberry Orange Pancakes Food

CRANBERRY, ORANGE AND PECAN PANCAKES

Steps:

• For the cranberry, orange and pecan sauce: Combine the cranberries, granulated sugar, cinnamon, allspice, nutmeg, cinnamon stick, orange zest and juice and 1/2 cup water in a medium pot. Bring to a boil over medium heat, then reduce to a simmer and cook until some cranberries burst but some still remain whole, 8 to 10 minutes. Cool completely, remove the cinnamon stick and stir in the pecans.
• For the pancake batter: Mix the flour, brown sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, vanilla and eggs in a separate bowl. Make a well in the middle of the dry ingredients and pour the milk mixture into the well. Gently whisk until combined, but do not overmix, as it will make your pancakes chewy. Let the batter rest for 20 minutes.
• Meanwhile, chop 1 cup of the pecans and set the remaining 1/2 cup aside.
• Heat a large nonstick or cast-iron skillet and coat with about 2 tablespoons butter. Add a scant 1/2 cup batter per pancake to your pan, leaving space between each. Sprinkle a handful of the chopped pecans in each. Cook until you see bubbles on the sides and in the center of the pancakes, 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes. Remove from the pan to a flat surface to cool a few minutes. Cook the rest of the pancakes in butter in batches.
• Hold a pancake flat and use a paring knife to make a 1/2-inch horizontal cut in the top. Slip the knife in horizontally and move it back and forth while turning the pancake to make a pocket. Repeat with all the pancakes. Spoon some sauce inside each pocket. (See Cook's Note.) Make stacks of stuffed pancakes on a serving platter. Or, stuff a few and serve with the remaining sauce on the side. Top with the reserved pecan halves for garnish.

CRANBERRY ORANGE PANCAKES

Steps:

• In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.

CRANBERRY ORANGE PANCAKES

Steps:

• Mix sorghum flour, almond milk, egg white, orange juice, stevia sweetener, orange zest, and nutmeg together in a bowl. Fold cranberries gently into the batter.
• Spray a large skillet with cooking spray; heat over medium-high heat. Reduce heat to medium; pour 1/4 cup batter into the skillet. Cook until bubbles start to form and bottom is lightly browned, 2 to 3 minutes. Flip and cook for 2 to 3 minutes more. Transfer to a cooling rack. Repeat with remaining batter.

CRANBERRY PANCAKES

Steps:

• Beat milk, melted butter, and egg together in a bowl.
• Mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour.
• Cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. Microwave on high and stir every 15 seconds till cranberries start to bubble. Let cool and add to pancake mixture.
• Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
• Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.

CRANBERRY PANCAKES

Steps:

• In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside., In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm., In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon zest. Stir into dry ingredients just until moistened. Stir in cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup and garnish servings with lemon zest strips if desired.

CRANBERRY PANCAKES

Steps:

• Bring 2 inches of water to boil in a small saucepan. Add cranberries, boil for 2 minutes. Drain and cool for 5 minutes.
• Meanwhile, whisk all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
• Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
• Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
• Coat a griddle or nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

CRANBERRY BUTTERMILK PANCAKES

Steps:

• Preheat griddle on medium low heat. Be sure the griddle is fully heated through before adding pancake batter.
• In large bowl, sift together flour, baking powder, baking soda, sugar, and salt. Make a well in the center.
• In a separate bowl, mix together eggs, zest, buttermilk, and melted butter. Pour wet ingredients into bowl with the dry ingredients. Stir very gently by folding liquid into dry ingredients. You want your batter to be lumpy.
• Grease hot grill with butter. Place large spoonful of batter onto grill. Top each pancake with 8-12 cranberries, then dot the top of each cranberry with a bit of batter to prevent the pancake from sticking to the grill after you flip it. Do not flip until the pancake has lots of bubbles and the bottom is a golden brown. Flip only once and do not smash down with your spatula.
• Serve with pure maple syrup. YUM!

CRANBERRY CORNMEAL PANCAKES WITH GLAZED ORANGES

Steps:

• 1. Put the cranberries in a small microwave safe bowl. Squeeze 1/4 cup juice from 1 orange into the bowl. Microwave until plump on HIGH, about 45 seconds. Set aside to cool. Grate 1/2 teaspoon of zest from one of the oranges, set aside. Trim the skins and pith from both oranges with a sharp knife; and working over a bowl to catch all their juices, cut oranges into segments.
• 2. In a medium bowl whisk the flour, cornmeal, baking powder, and salt. In another bowl, whisk the buttermilk, eggs, canola oil, 3 teaspoons Truvia™ natural sweetener and orange zest until smooth. Stir the wet ingredients into the dry until just combined. Fold in the plumped cranberries and any juice.
• 3. Heat a heavy non-stick skillet over medium heat until a drop of water skitters around the pan. Drop 1/4 cups of batter for each pancake into the hot skillet. Cook until bubbles form on the top of each pancake and the bottoms brown, 4 minutes. Flip and cook (adjusting the heat if needed) until other sides is golden, 1 to 2 minutes. Keep pancakes warm.
• 4. Pour the juice from the orange segments and remaining 3/4 teaspoon Truvia™ natural sweetener into the hot skillet and bring to simmer. Swirl in butter. Add the orange segments and gently toss to coat until glazed, 1 minute. Stir in mint. Top pancakes with the glazed oranges. Serve.
• Note: Pancakes can be made the day before and refrigerated in a resealable plastic bag. Reheat on a baking sheet in a 400 degrees F oven until hot and crisp, about 10 minutes.
• Copyright 2010 Television Food Network, G.P. All rights reserved

CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350F and lightly spray a 9x9 inch baking pan. I like to line mine with a 2 sheets of parchment paper with long ends, so I can lift it out later for easy slicing.
• First make the orange sugar. Put the sugar and orange zest in a food processor and process until the zest is completely incorporated. The sugar will be pale orange and moist.
• Cream the orange sugar and butter together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary. I use my stand mixer, but you can use electric beaters if you like.
• Beat in the egg and vanilla, followed by the baking powder and salt, and keep scraping that bowl.
• Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the buttermilk, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
• Gently fold in the cranberries, making sure to get them evenly distributed.
• Spread the batter (it will be quite thick) evenly into your pan.
• Sprinkle the sparkling sugar over the surface of the cake and then bake for about 40-45 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it. Try not to over bake the cake, and check on the early side, especially if your oven runs hot.
• Let cool for 15-20 minutes in the pan, then, if you used parchment, you can remove the cake to cool completely, or slice while still slightly warm.
• Store the leftover cake in the pan on the counter covered with foil.