It is another breakfast recipe too!
Who knew you could have a hearty day after Thanksgiving breakfast and use up some of those leftovers! But the beauty of yesterday’s recipe, Leftover Stuffing Muffins and today’s, Cranberry Orange Pancakes, is that you have an entire *new* meal (that is so easy because half the work is already done) and you would never know that it is made up of pure leftovers from t-day dinner!
I think these stunning pancakes would be perfect for Christmas morning too, or any breakfast in December!
One Year Ago: No-Bake Cheesecake
Two Years Ago: Parker House Rolls (Two Hour Roll Recipe)
Three Years Ago: Dry Rub Baby Back Ribs
Cranberry Orange Pancakes
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 15 minutes Cook Time: 15 minutes Makes approximately 12-16 pancakes
Cranberry Orange Pancakes:
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup brown sugar
¼ teaspoon cinnamon
1 medium orange, zested and juiced
1 ¼ cup buttermilk
½ teaspoon almond extract
3 tablespoons butter, melted
1 cup chopped fresh cranberries
Cranberry Orange Sauce (for topping):
2/3 cup cranberry sauce
½ cup orange juice
2 tablespoons butter
In a large bowl, stir together dry ingredients. In another bowl, whisk together wet ingredients. Stir wet ingredients into dry ingredients, stirring until batter is smooth and free from lumps. Fold chopped cranberries into pancake batter.
Meanwhile, preheat a large skillet over medium-high heat. Spray with cooking spray and add about ¼ cup pancake batter for each pancake, being careful not to overcrowd pan. Flip pancakes when bubbles form on top and edges begin to turn golden brown. Cook pancakes for an additional minute on other side or until golden.
Serve pancakes immediately topped with Cranberry Orange Sauce.
Combine all ingredients in a small sauce pan over low heat. Cook for 3-4 minutes or until heated through. Serve warm over pancakes.