Best All Bran Cranberry Orange Pancakes Recipes
CRANBERRY ORANGE PANCAKES
As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/4 cups syrup).
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.
Nutrition Facts : Calories 574 calories, Fat 17g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1055mg sodium, Carbohydrate 94g carbohydrate (53g sugars, Fiber 3g fiber), Protein 12g protein.
CRANBERRY, ORANGE AND PECAN PANCAKES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 12 large pancakes
Number Of Ingredients 17
Steps:
- For the cranberry, orange and pecan sauce: Combine the cranberries, granulated sugar, cinnamon, allspice, nutmeg, cinnamon stick, orange zest and juice and 1/2 cup water in a medium pot. Bring to a boil over medium heat, then reduce to a simmer and cook until some cranberries burst but some still remain whole, 8 to 10 minutes. Cool completely, remove the cinnamon stick and stir in the pecans.
- For the pancake batter: Mix the flour, brown sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, vanilla and eggs in a separate bowl. Make a well in the middle of the dry ingredients and pour the milk mixture into the well. Gently whisk until combined, but do not overmix, as it will make your pancakes chewy. Let the batter rest for 20 minutes.
- Meanwhile, chop 1 cup of the pecans and set the remaining 1/2 cup aside.
- Heat a large nonstick or cast-iron skillet and coat with about 2 tablespoons butter. Add a scant 1/2 cup batter per pancake to your pan, leaving space between each. Sprinkle a handful of the chopped pecans in each. Cook until you see bubbles on the sides and in the center of the pancakes, 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes. Remove from the pan to a flat surface to cool a few minutes. Cook the rest of the pancakes in butter in batches.
- Hold a pancake flat and use a paring knife to make a 1/2-inch horizontal cut in the top. Slip the knife in horizontally and move it back and forth while turning the pancake to make a pocket. Repeat with all the pancakes. Spoon some sauce inside each pocket. (See Cook's Note.) Make stacks of stuffed pancakes on a serving platter. Or, stuff a few and serve with the remaining sauce on the side. Top with the reserved pecan halves for garnish.
CRANBERRY ORANGE PANCAKES
Made with fresh or frozen cranberries, these pancakes have a hint of orange that makes for a tasty breakfast! Original recipe is from The Joy of Cranberries: The Tangy Red Treat, with a small tweak from yours truly! Various syrups do well with these, but when they're topped with a cranberry syrup like recipe #304229, well . . .
Provided by Sydney Mike
Categories Breakfast
Time 25m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix cranberries, sugar & zest & set aside.
- In large bowl, mix flour, baking powder, baking soda & salt.
- In another small bowl, mix egg, buttermilk, OJ & butter, then add this mixture to flour mixture, stirring until just combined [batter should be lumpy].
- Fold cranberry mixture into the other mixed ingredients.
- Heat a lightly greastd griddle or heavy skillet over medium heat.
- Pour about 1/4 cup batter onto hot griddle for each pancake.
- Cook pancakes until golden brown, then turn to cook other side.
- Serve hot!
Nutrition Facts : Calories 296.9, Fat 8.8, SaturatedFat 5, Cholesterol 57.5, Sodium 571.9, Carbohydrate 47.9, Fiber 2.5, Sugar 15.8, Protein 7.1
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All Bran Cranberry Orange Pancakes Recipes
Are you looking for a healthy and flavorful breakfast option that will satisfy your cravings? Look no further than All-Bran Cranberry Orange Pancakes. These pancakes are the perfect combination of tangy cranberries, zesty orange, and nutritious bran flakes, making them a delicious and guilt-free breakfast choice.The Benefits of All-Bran Pancakes
All-Bran Pancakes are a popular breakfast option for many people who want to add more fiber to their diet. Bran flakes are a great source of fiber, which can improve digestion, promote bowel movements, lower cholesterol levels, and prevent heart disease. In addition, all-bran pancakes are a great way to pack in essential nutrients like iron, zinc, and vitamin B6. These nutrients are important for maintaining optimal energy levels, supporting the immune system, and regulating blood sugar levels.The Ingredients in All-Bran Cranberry Orange Pancakes
To make All-Bran Cranberry Orange Pancakes, you will need to combine the following key ingredients:- All-Bran cereal flakes
- Orange juice
- Orange zest
- Dried cranberries
- Eggs
- Milk
- Flour
- Sugar
- Baking powder
- Salt
- Butter
The Preparation Process
To prepare All-Bran Cranberry Orange Pancakes, you will need to follow these simple steps:- In a large mixing bowl, combine the All-Bran cereal flakes, orange juice, orange zest, and dried cranberries. Let the mixture sit for 5-10 minutes to allow the flakes to soften.
- In a separate mixing bowl, whisk together the eggs, milk, and melted butter.
- Add the egg mixture to the cereal mixture and stir until well combined.
- In another mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until the batter is well combined.
- Heat a non-stick frying pan over medium-high heat. Ladle ¼ cup of the batter onto the pan for each pancake.
- Cook the pancakes for 2-3 minutes on each side or until golden brown.
- Serve the pancakes hot with your favorite toppings, such as maple syrup or whipped cream.
Tips for Making Perfect All-Bran Pancakes
Here are a few tips to help you make the perfect All-Bran Cranberry Orange Pancakes:- Let the cereal mixture sit for at least 5 minutes before adding the egg mixture. This will allow the cereal flakes to soften and absorb the liquid ingredients.
- Don't overmix the batter. Overmixing can make the pancakes tough and chewy. Mix the batter until it is just combined, with a few lumps remaining.
- Cook the pancakes over medium-high heat. This will help them cook evenly and develop a nice golden brown crust.
- Use a non-stick frying pan or griddle. This will prevent the pancakes from sticking to the pan and breaking apart.
- Be creative with your toppings. All-Bran Cranberry Orange Pancakes taste great with maple syrup, whipped cream, fresh berries, or yogurt.
In Conclusion
All-Bran Cranberry Orange Pancakes are a tasty and nutritious breakfast option that can help you start your day on the right foot. With a combination of sweet and tangy flavors, these pancakes are a crowd-pleaser and can be customized with a variety of toppings. Plus, they're easy to make and packed with essential nutrients that can benefit your health in the long run. So the next time you're looking for a change from traditional pancakes, give All-Bran Cranberry Orange Pancakes a try - your taste buds (and your body) will thank you!
When it comes to pancakes, there are many different variations out there. But if you're looking for something with a bit more nutrition than your typical buttermilk pancakes, all bran cranberry orange pancakes might be just the thing you need. These pancakes are full of fiber and vitamins, thanks to the all bran and cranberries. Plus, the orange zest adds a bright, zesty flavor that pairs perfectly with the tart cranberries. Here are some tips to keep in mind when making all bran cranberry orange pancakes.
Tip #1: Use Freshly Squeezed Orange Juice
One of the key ingredients in this pancake recipe is orange juice. While it may be tempting to use store-bought orange juice, using freshly squeezed orange juice will give your pancakes a much fresher and brighter flavor. Plus, fresh orange juice contains more vitamins and nutrients than packaged juice. To get the most juice out of your oranges, use a citrus reamer or juicer.
Tip #2: Don't Overmix the Batter
When making pancakes, it's important not to overmix the batter. Overmixing can make the pancakes tough and chewy, rather than light and fluffy. When you're mixing the dry ingredients with the wet ingredients, only mix until the batter comes together. It's okay if there are a few lumps in the batter – they will disappear as the pancakes cook.
Tip #3: Let the Batter Rest
After mixing the batter, let it rest for at least 10-15 minutes. This allows the bran to absorb some of the liquid and helps to thicken the batter. As a result, your pancakes will be thicker and fluffier. If you're short on time, you can skip this step, but your pancakes may not turn out as fluffy.
Tip #4: Heat the Pan Correctly
When making pancakes, it's important to heat the pan correctly. Too hot and the pancakes will burn on the outside before they're cooked on the inside, while too cool and the pancakes will be pale and rubbery. A medium-low heat works best for pancakes. Heat the pan for a few minutes before adding the batter, then add a small amount of butter or oil to grease the pan.
Tip #5: Use a Measuring Cup or Scoop
To ensure that your pancakes are all the same size, use a measuring cup or scoop to portion out the batter. A ¼ cup scoop works well for medium-sized pancakes, while a ⅓ cup scoop is better for larger pancakes. If you want to make silver dollar pancakes, use a tablespoon to portion out the batter.
Tip #6: Add the Cranberries Last
When it comes to adding the cranberries to the batter, wait until the last minute. Fold the cranberries into the batter just before cooking the pancakes. This ensures that the cranberries are evenly distributed throughout the batter and prevents them from sinking to the bottom of the bowl.
Tip #7: Flip the Pancakes Once Bubbles Appear
When cooking pancakes, the key to a perfect flip is to wait until bubbles appear on the surface of the pancake. This means that the bottom is cooked and the pancake is ready to be flipped. Use a spatula to gently lift the pancake and flip it over. Cook for another 1-2 minutes, or until the second side is golden brown.
Tip #8: Serve Warm with Butter and Maple Syrup
The best way to serve all bran cranberry orange pancakes is warm, with a pat of butter and a drizzle of maple syrup. The butter melts into the nooks and crannies of the pancake, while the maple syrup adds a sweet, sticky finish. If you want to mix things up, try topping your pancakes with whipped cream, cranberry sauce, or chopped nuts.
Conclusion:
All bran cranberry orange pancakes are a healthy and delicious way to start your morning. By using fresh orange juice, not overmixing the batter, letting it rest, heating the pan correctly, using a measuring cup, adding the cranberries last, flipping the pancakes at the right time, and serving them warm with butter and syrup, you can create the perfect pancake breakfast. Experiment with different toppings and enjoy this nutritious breakfast staple!