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“Made with fresh or frozen cranberries, these pancakes have a hint of orange that makes for a tasty breakfast! Original recipe is from The Joy of Cranberries: The Tangy Red Treat, with a small tweak from yours truly! Various syrups do well with these, but when they're topped with a cranberry syrup like Cranberry Syrup, well . . .”
READY IN:
25mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, mix cranberries, sugar & zest & set aside.
  2. In large bowl, mix flour, baking powder, baking soda & salt.
  3. In another small bowl, mix egg, buttermilk, OJ & butter, then add this mixture to flour mixture, stirring until just combined [batter should be lumpy].
  4. Fold cranberry mixture into the other mixed ingredients.
  5. Heat a lightly greastd griddle or heavy skillet over medium heat.
  6. Pour about 1/4 cup batter onto hot griddle for each pancake.
  7. Cook pancakes until golden brown, then turn to cook other side.
  8. Serve hot!

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