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.