Cranberry Pancakes with Orange Syrup

Are you looking for something new to serve for your for your holiday breakfast?  Something keep-me-out-of-the-kitchen easy, but shower-me-with-praise tasty?  This recipe just may be it.  It is shockingly easy, particularly if you make the syrup the night before.  I based this syrup on Emeril’s version, altering it slightly to prevent it from cooking away without thickening. I made mine in the morning, squeezing enough extra oranges to have glasses of fresh juice on the table for enjoying while I cooked, but it can easily be made the night before and warmed while you are making the pancakes. Use your favorite pancake recipe (Mine is here.) and stir in about a fourth cup of cranberry relish.  This one works perfectly.  Pressed for time?  The Bisquick version works just fine, just do what I do and add about ¼ teaspoon of vanilla and a few gratings of nutmeg to the batter.  No one will know that your pancakes were out of the box.

Happy New Year!

Cranberry Pancakes with Orange Syrup

 1-1/2 cups freshly squeezed orange juice

1/3 cup granulated sugar

1 tablespoon grated orange peel

1 tablespoon unsalted butter

1/2 teaspoon almond extract

Combine the juice, sugar, and orange peel in a medium saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to a low boil and cook to a thick syrup, and reduced by half, about 20 minutes. Add the butter and almond extract and whisk to combine. Let cool slightly before serving with pancakes.

This post is linked to:

Melt In Your Mouth 
Recipe Sharing Monday
Tuesdays At Our Home
Your Gonna Love It Tuesday
Wow Us Wednesday
What’s In The Kitchen 
Home Sweet Home
Work It Wednesday
Miz Helen’s Country Cottage
Be Inspired Friday 
Show and Tell Friday