Cranberry Orange Pancakes

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My two favorite things for breakfast are muffins and pancakes. I have tons of recipes for both and one or the other tends to be on my breakfast menu at least once a week.

Of all my pancake recipes, this is my favorite. I love the tangy pop of the cranberries against the sweet orange. The are so good you don’t even need syrup. If you don’t want to want to chop the cranberries, just throw a handful of whole cranberries in the batter and proceed with the recipe.

Cranberry Orange Pancakes

6 TBS finely chopped fresh cranberries
2 ½ TBS sugar
1 ¼ cup flour
½ cup wheat bran
1 ½ tsp baking powder
¼ tsp salt
½ cup plus 2 tablespoons milk
½ cup orange juice
1 egg, beaten
1 ½ tsp canola oil

In a small bowl, combine the flour, wheat bran, sugar, baking powder, and salt; mix well. In another bowl, combine the egg, orange juice, milk, and oil. Add the wet ingredients to the dry ingredients mix until just moistened. Fold in the cranberries. Drop by ¼ cupfuls onto a heated pan coated with cooking spray. Cook until the bottom is golden, 2-4 minutes. Flip the pancakes and cook until the other side is golden.


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