Cranberry Wheat Pancakes

Submitted by justcallmetoni

"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."

 

• Ready In: 24mins
• Ingredients: 21
• Serves: 6

ingredients

• Sauce

• 4.92 ml finely shredded orange peel
• 236.59 ml orange juice
• 78.78 ml water
• 14.79-29.58 ml sugar (I prefer less sweet)
• 29.58 ml snipped dried cranberries (optional)
• 14.79 ml cornstarch

• Pancakes

• 236.59 ml whole wheat flour
• 118.29 ml all-purpose flour
• 14.79 14.79 ml turbinado sugar or 14.79 ml brown sugar
• 14.79 ml baking powder
• 2.46 ml salt
• 78.78 ml dried cranberries, finely chopped
• 0.61 ml cinnamon
• 0.25 ml ground ginger
• 354.88 ml fat-free evaporated milk
• 59.14 ml skim milk (reduce or omit if you like thick batter)
• 2 egg whites or 59.14 ml egg substitute
• 19.71 ml vegetable oil
• 4.92 ml vanilla
• 14.79 ml finely shredded orange peel
• nonstick cooking spray (I like the butter-flavored here)

directions

1. 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.)
2. 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.
3. In another bowl combine evaporated milk, skim milk, egg whites, vegetable oil, vanilla, and orange zest.
4. Add all at once, add the wet ingredients to flour mixture. Stir just until moistened (batter should be slightly lumpy).
5. 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.
6. Serving: 4 pancakes plus about 3 tablespoons syrup.

Reviews

[I Cant Believe Its]

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.

 

[MarraMamba]

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 .

 

[Shannon Holmes]

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!!!