Orange Cranberry Pancakes

This winter I've been having some crazy citrus cravings.  Crazy like, I've been eating citrus multiple times a day, every single day for the past couple months.  This week my thing has been clementines.  So far today, I'm up to four.  Last week it was grapefruits.  There's also been an ongoing trade-off between blood oranges, mineolas and navels.  And I can't forget the dozen lemons sitting in a bowl on my kitchen table (because now in my new apartment I finally have a proper table, where I can put things, like a bowl of lemons....hurrah!).....half of which are wonderfully sweet Meyer lemons waiting to be baked into a cake.

Hopefully I won't jinx myself by saying this, but so far this winter I haven't been sick once!  Not even the slightest hint of a cold!  It might not be related, but I still want to think my citrus binge & vitamin C boost has ha a little something to do with it.

The other weekend, I combined my two favorite winter fruits, orange and cranberry for a delightful pancake breakfast.  I adapted butchered this recipe, and ended up with slightly sweet orange pancakes dotted with flecks of zest.  It was exactly what I envisioned.  Keep the maple syrup stashed away.  Instead, top (or smother) you pancakes with some tart cranberry compote.

Print Recipe

Orange Cranberry Pancakes

Pancakes:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

2 large eggs, lightly beaten

2 cups plain Greek yogurt

4 tablespoons unsalted butter, melted, plus extra for the pan

1/2 cup orange juice

2 tablespoons orange zest (approx. 1 large orange)

confectioners sugar, for garnish

Cranberry Compote:

1 cup fresh cranberries

1/4 cup orange juice

2 tablespoons granulated sugar

For the Pancakes:

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.  Add eggs, yogurt, orange juice, zest and 4 tablespoons of melted butter; whisk to combine.  Add a little more orange, as necessary, if the batter feels too thick.  The batter  will have some small lumps....it's ok, don't over beat the batter to get rid of them.

Heat a large pan over medium heat, and coat with butter. 

Ladle pancake batter into the hot pan, about 2 inches apart.  When pancakes bubble on top and start to dry around edges, flip over.  Cook until golden.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. 

For the Cranberry Compote:

While the pancakes are cooking, mix the cranberries, orange juice and sugar in a small saucepan over medium heat.  Stir occasionally as the cranberries start to pop.  Cook until the cranberries are soft and the mixture thickens, about 10 minutes.

Top warm pancakes with confectioners sugar and a big spoonful (or two or three) of cranberry compote.

Enjoy!