Ingredients
SYRUP:1 cup fresh or frozen cranberries2/3 cup orange juice1/2 cup sugar3 tablespoons maple syrupPANCAKES:2 cups biscuit/baking mix2 tablespoons sugar2 teaspoons baking powder2 large eggs1 large egg yolk1 cup evaporated milk2 tablespoons orange juice1 teaspoon grated orange zest1/2 cup chopped fresh or frozen cranberriesOrange zest strips, optional
Preparation
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.
