Orange cranberry pancakesBy Jamie of My Baking Addiction
- 3/4 cup milk
- 1 tablespoon white vinegar
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- Zest on ½ orange
- 1 teaspoon vanilla extract
- 1 cup orange-cranberry sauce (or any type of cranberry sauce)
1 Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2 Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, butter, vanilla and orange zest into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3 Heat a large griddle or skillet over medium heat, and coat with nonstick cooking spray. Pour ¼ cup of batter onto the skillet, and scatter cranberry sauce around the pancake and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Repeat with remaining batter.
Notes If you don’t have leftover cranberry sauce, you can substitute in fresh or frozen blueberries or simply make the pancakes without any fruit.
Jamie is a middle school teacher with a passion for food. Her blog, My Baking Addiction, chronicles her culinary journey through beautiful photography and delicious recipes.