Pancakes with Cranberry Orange Compote

These festive pancakes will be a hit at your holiday brunch table! Hints of vanilla & orange will give you all the warm & fuzzy feels.

Fare Thee Well Pancakes with Cranberry Orange Compote

Cranberry and orange are a match made in heaven! This recipe is the perfect balance between sweet & tart.


I highly suggest making my Red or White Holiday Sangria to go along with these flapjacks!



Pancakes with Cranberry Orange Compote


What you'll need:


Pancakes

2 cups AP flour

1/4 cup sugar

1 tbsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 3/4 cup milk

1 large egg

1 tbsp vanilla extract

1/4 cup butter, melted


Cranberry-Orange Compote

2 cups cranberries, fresh or frozen

2 oranges, zested & juiced

1/2 cup sugar

1/4 cup water



Steps:


In a medium saucepan over high heat combine 2 cups cranberries, the zest & juice of 2 oranges 1/2 cup sugar & 1/4 cup water. Bring to a boil. Reduce heat to medium low. Simmer for 15-20 minutes or until cranberries have broken down, stirring occasionally. Remove from heat & stir in orange zest. Mixture will thicken as it cools.


In a large bowl whisk together 2 cups AP flour, 1/4 cup sugar, 1 tbsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt.


In a medium bowl whisk together 1 3/4 cup milk, 1 large egg, 1 tbsp vanilla extract & 1/4 cup melted butter.


Create a well in the centre of the dry ingredients and pour the wet ingredients into the well. Fold the wet ingredients into the dry until almost smooth. You can still have some small lumps.


Place a large skillet or griddle over medium-low heat, lightly grease with butter. Using a 1/4 cup measuring cup, scoop batter and pour into the skillet. Cook for 3-4 minutes or until there are lots of bubbles. Flip and cook on the other side for another 2-3 minutes. Repeat with remaining batter.


Serve pancakes warm with warm compote on top & maple syrup!



Fare Thee Well, my friends!

Chef Jill's Signature





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