3 Reviews

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
I Can't Believe It's Healthy February 20, 2011

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 .

0 people found this helpful. Was it helpful to you? [Yes] [No]
MarraMamba January 01, 2008

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!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Shannon Holmes November 17, 2007
Cranberry Wheat Pancakes