Prep 20 mins
Cook 4 mins
Six family members stayed with me over the Christmas holiday and I was looking for recipes that were festive but also in keeping with my own healthful approach to cooking; and this dish manages to do both well. A lovely addition to your fall breakfast or brunch menu, this is my rendition of a recipe from BHG. As presented, this is 4 points per serving.
- 1 teaspoon finely shredded orange peel
- 1 cup orange juice
- 1⁄3 cup water
- 1 -2 tablespoon sugar (I prefer less sweet)
- 2 tablespoons snipped dried cranberries (optional)
- 1 tablespoon cornstarch
- 1 cup whole wheat flour
- 1⁄2 cup all-purpose flour
- 1 tablespoon splenda brown sugar or 1 tablespoon turbinado sugar or 1 tablespoon brown sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup dried cranberries, finely chopped
- 1⁄8 teaspoon cinnamon
- 1 dash ground ginger
- 1 1⁄2 cups fat-free evaporated milk
- 1⁄4 cup skim milk (reduce or omit if you like thick batter)
- 2 egg whites or 1⁄4 cup egg substitute
- 4 teaspoons vegetable oil
- 1 teaspoon vanilla
- 1 tablespoon finely shredded orange peel
- nonstick cooking spray (I like the butter-flavored here)
- For orange sauce, combine the water and corn starch in a small bowl until it forms a slurry. Combine slurry in a small saucepan with 1 teaspoon orange peel, the orange juice, 1-2 tablespoons sugar, and 2 tablespoons snipped dried cranberries (if desired), and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and set aside. (Note: If you are replacing the sugar with Splenda, add it after cooking the sauce.)
- For pancakes, in a large bowl combine the whole wheat flour, all-purpose flour, brown sugar sugar, baking powder, salt, cinnamon, ginger and finely chopped cranberries.
- In another bowl combine evaporated milk, skim milk, egg whites, vegetable oil, vanilla, and orange zest.
- Add all at once, add the wet ingredients to flour mixture. Stir just until moistened (batter should be slightly lumpy).
- Coat a griddle or heavy skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour about 2 tablespoons batter onto hot griddle or skillet. Spread batter into a circle about 2 - 2 1/2 inches in diameter. Cook over medium heat about 1-2 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.
- Serving: 4 pancakes plus about 3 tablespoons syrup.
These were great! I have to admit though, I only made the pancakes, not the syrup. I used a white whole wheat flour for both flours, only a tablespoon of oil, low-fat evaporated milk, and no additional skim milk. I would definitely make these again, the flavors where great.
I loved these, they were a bright flavor on a snowy day and just over all a great pancake. Next time though i will add more cranberries, they seemed to get lost under the orange sauce or perhaps use fresh/frozen cranberries in the sauce to make it less of an orange sauce and more cranberry .
I almost didn't make these as I did not have orange zest and I am sure that will make them even more yummy! I changed up the recipe a bit, I used 1/4 cup applesauce instead of the eggs and I used soy milk instead of the evaporated skim milk and milk. I found that I needed 2 cups of milk for this recipe and the batter was still thick but that is how I like mine. These are fabulous, they are so soft and fluffy and they are definitely a fall recipe, I think that it would be wonderful made with other dried fruits. Thanks again for sharing this recipe!!!