Ingredients
1 cup fresh or frozen cranberries2/3 cup cranberry juice1/2 cup packed brown sugar2 tablespoons honey1/2 teaspoon lemon juicePANCAKES:2 cups biscuit/baking mix2 tablespoons brown sugar2 teaspoons baking powder1/2 teaspoon ground cinnamon2 large eggs, room temperature1-1/4 cups 2% milk1/2 teaspoon grated lemon zest1/2 cup chopped fresh or frozen cranberriesLemon zest strips, optional
Preparation
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.
