Cranberry Wheat Pancakes with Round Pond Orange Syrup

Cranberry Wheat Pancakes with Round Pond Orange Sauce
I loved visiting Round Pond in Napa Valley. I use their orange syrup with this recipe and it is fantastic!
  • 1/3  cup  water
  • tablespoon  sugar or 1 tablespoon honey
  • tablespoons  snipped dried cranberries (optional)
  • tablespoon  cornstarch
  • cup  whole wheat flour
  • 1/2  cup  all-purpose flour
  • tablespoon  sugar
  • tablespoon  baking powder
  • 1/2  teaspoon  salt
  • 1-1/2  cups  evaporated fat-free milk
  • eggs
  • tablespoons  butter, melted
  • teaspoon  vanilla
  • 1/2  cup  dried cranberries, snipped
  • tablespoon  finely shredded orange peel
  •     Nonstick cooking spray
    For pancakes, in a large bowl combine the whole wheat flour, all-purpose flour, 1 tablespoon sugar (or  honey), baking powder, and salt. Make a well in the center of mixture; set aside. In another bowl combine evaporated eggs melted  butter, and vanilla; add all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in the 1/2 cup cranberries and 1 tablespoon orange peel.
    Coat a griddle or heavy skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup batter onto hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve the pancakes with orange sauce from Round Pond Olive Oil. Makes 6 servings (12 pancakes).

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