Cranberry Syrup Recipe For Pancakes Recipes Recipe For Stuffed

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CRANBERRY PANCAKES



Cranberry Pancakes image

Start your day off right with these easy pancakes, packed with cranberry's sour spike. One of you can make the coffee and heat the maple syrup while the other makes the pancakes. It's instant relationship bliss.

Provided by EatingWell Test Kitchen

Categories     Healthy Pancakes Recipes

Time 20m

Number Of Ingredients 11

½ cup fresh cranberries
¼ cup all-purpose flour
2 tablespoons plus 2 teaspoons whole-wheat flour
1 tablespoon yellow cornmeal
1 tablespoon sugar
½ teaspoon baking powder
⅛ teaspoon salt
1/8 teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract
6 tablespoons nonfat milk
2 tablespoons pasteurized egg substitute, such as Egg Beaters
1 ½ teaspoons walnut or canola oil

Steps:

  • Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
  • Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
  • Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
  • Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
  • Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 34.2 g, Cholesterol 1.1 mg, Fat 4.6 g, Fiber 2.9 g, Protein 6.8 g, SaturatedFat 0.5 g, Sodium 316.7 mg, Sugar 9.8 g

CRANBERRY PANCAKES



Cranberry Pancakes image

Add a touch of baking powder to the mix and take your morning meal to new heights. Flip these towering pancakes onto the plate and watch the family run to the table. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 3 servings.

Number Of Ingredients 15

1 cup fresh or frozen cranberries
2/3 cup cranberry juice
1/2 cup packed brown sugar
2 tablespoons honey
1/2 teaspoon lemon juice
PANCAKES:
2 cups biscuit/baking mix
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 large eggs, room temperature
1-1/4 cups 2% milk
1/2 teaspoon grated lemon zest
1/2 cup chopped fresh or frozen cranberries
Lemon zest strips, optional

Steps:

  • In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside., In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm., In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon zest. Stir into dry ingredients just until moistened. Stir in 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 and garnish servings with lemon zest strips if desired.

Nutrition Facts : Calories 691 calories, Fat 18g fat (5g saturated fat), Cholesterol 149mg cholesterol, Sodium 1393mg sodium, Carbohydrate 124g carbohydrate (71g sugars, Fiber 4g fiber), Protein 14g protein.

CRANBERRY CORNMEAL PANCAKES WITH GLAZED ORANGES



Cranberry Cornmeal Pancakes with Glazed Oranges image

Provided by Food Network

Yield 4 servings (Three 4-inch pancakes per serving)

Number Of Ingredients 13

1/2 cup dried cranberries
3 oranges
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1 tablespoon canola oil
1 tablespoon unsalted butter
1 1/4 cups buttermilk
2 large eggs
3 3/4 teaspoons Truvia™ natural sweetener spoonable*
1/4 cup loosely packed mint leaves, torn
*May substitute with 5 packets Truvia™ natural sweetener

Steps:

  • 1. Put the cranberries in a small microwave safe bowl. Squeeze 1/4 cup juice from 1 orange into the bowl. Microwave until plump on HIGH, about 45 seconds. Set aside to cool. Grate 1/2 teaspoon of zest from one of the oranges, set aside. Trim the skins and pith from both oranges with a sharp knife; and working over a bowl to catch all their juices, cut oranges into segments.
  • 2. In a medium bowl whisk the flour, cornmeal, baking powder, and salt. In another bowl, whisk the buttermilk, eggs, canola oil, 3 teaspoons Truvia™ natural sweetener and orange zest until smooth. Stir the wet ingredients into the dry until just combined. Fold in the plumped cranberries and any juice.
  • 3. Heat a heavy non-stick skillet over medium heat until a drop of water skitters around the pan. Drop 1/4 cups of batter for each pancake into the hot skillet. Cook until bubbles form on the top of each pancake and the bottoms brown, 4 minutes. Flip and cook (adjusting the heat if needed) until other sides is golden, 1 to 2 minutes. Keep pancakes warm.
  • 4. Pour the juice from the orange segments and remaining 3/4 teaspoon Truvia™ natural sweetener into the hot skillet and bring to simmer. Swirl in butter. Add the orange segments and gently toss to coat until glazed, 1 minute. Stir in mint. Top pancakes with the glazed oranges. Serve.
  • Note: Pancakes can be made the day before and refrigerated in a resealable plastic bag. Reheat on a baking sheet in a 400 degrees F oven until hot and crisp, about 10 minutes.
  • Copyright 2010 Television Food Network, G.P. All rights reserved

ABSOLUTE BEST PANCAKE SYRUP



Absolute Best Pancake Syrup image

So good, you'll be licking the pan!

Provided by Melissa

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 10m

Yield 10

Number Of Ingredients 7

½ cup butter
1 cup sugar
1 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon corn syrup
¼ teaspoon ground cinnamon
½ teaspoon baking soda

Steps:

  • Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 23 g, Cholesterol 25.4 mg, Fat 9.4 g, Protein 0.9 g, SaturatedFat 6 g, Sodium 155.4 mg, Sugar 21.9 g

CARAMEL PANCAKE SYRUP



Caramel Pancake Syrup image

The best syrup to put on pancakes, French toast or crepes. The best part is it's extremely easy and quick to make! This is a copycat recipe of the syrup from Kneaders Cafe in Utah.

Provided by ely123

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 3

1 cup light corn syrup
1 cup heavy whipping cream
1 cup brown sugar

Steps:

  • Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat. Cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 29.6 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 22.2 mg, Sugar 18.8 g

APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP



Apple pancakes with cinnamon butter & syrup image

These spiced, American-style, apple-filled pancakes make a deliciously decadent yet easy to make brunch

Provided by Sarah Cook

Categories     Brunch, Treat

Time 40m

Yield Makes 15

Number Of Ingredients 13

300g self-raising flour
1 tsp bicarbonate of soda
2 medium eggs
284ml carton buttermilk
4 tbsp milk
85g melted butter
2 small-medium eating apples , peeled, cored and grated
50g dried cranberries
a little more butter or sunflower oil , for frying
maple syrup , to serve
85g softened salted butter
1 tsp cinnamon
2 tsp caster sugar

Steps:

  • To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
  • Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
  • Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
  • To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.

Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium

CRANBERRY CHIP PANCAKES



Cranberry Chip Pancakes image

These simple pancakes taste so great, you don't even need syrup! Liven them up by adding cranberries, orange juice and vanilla chips to classic pancake batter. -Aris Gonzalez, Deltona, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 pancakes.

Number Of Ingredients 6

1/2 cup fresh or frozen cranberries
1 cup water, divided
1 cup complete pancake mix
1 teaspoon grated orange zest
1/4 cup orange juice
1/4 cup white baking chips

Steps:

  • In a small saucepan over medium heat, cook the cranberries and 1/2 cup water until berries pop, about 10 minutes. Meanwhile, in a large bowl, combine the pancake mix, orange zest, orange juice and remaining water just until moistened. Fold in chips. Drain cranberries; fold into batter. , Pour by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.

Nutrition Facts : Calories 368 calories, Fat 9g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 853mg sodium, Carbohydrate 66g carbohydrate (24g sugars, Fiber 3g fiber), Protein 8g protein.

CRANBERRY PANCAKES



Cranberry Pancakes image

Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 10m

Number Of Ingredients 2

3/4 cup Quick Cranberry Sauce
2 cups pancake batter

Steps:

  • Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.
  • For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
  • Serve with butter, if desired, and reserved syrup.

BISQUICK CRANBERRY PANCAKES WITH CRANBERRY SYRUP



Bisquick Cranberry Pancakes With Cranberry Syrup image

This uses jellied cranberry sauce which I keep in the pantry. Good for a change of pace. I got this from a kid's cookbook!

Provided by Oolala

Categories     Breakfast

Time 30m

Yield 12-18 pancakes, 6 serving(s)

Number Of Ingredients 6

2 cups Bisquick
1 egg
1 cup milk
2 cups jellied cranberry sauce, separate 1/2 cup
butter
2 tablespoons light corn syrup

Steps:

  • Combine Bisquick, egg and milk in a mixing bowl and beat with mixer until smooth.
  • Fold in the 1/2 cup of cranberry sauce.
  • Heat butter, as needed in griddle and pour 1/4 cup of batter into pan to make pancakes.
  • When bubbles appear around the edges, flip over until done.
  • Meanwhile make the cranberry syrup. Heat the 1 1/2 cups of cranberry sauce left and the corn syrup in a saucepan on low heat for 10 minutes. Serve with the pancakes. Enjoy.

Nutrition Facts : Calories 369.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 41.7, Sodium 573.3, Carbohydrate 68.8, Fiber 1.8, Sugar 41.7, Protein 5.8

ORANGE PANCAKES



Orange Pancakes image

*I used the juice from 2 oranges, which ended up being a bit more than 3/4 cup, and then I filled in buttermilk to make 1 1/2 cups total liquid.

Time 30m

Number Of Ingredients 13

3/4 cup whole wheat flour
3/4 cup all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
pinch on cinnamon
zest of 1 orange
3/4 cup orange juice*
3/4 cup buttermilk
1 tablespoon canola oil
1 teaspoon vanilla extract
2 eggs

Steps:

  • In medium bowl, whisk together flours, baking soda, baking powder, salt, cinnamon and orange zest. In separate bowl, combine orange juice, buttermilk, oil, vanilla and eggs until well mixed. Add dry ingredients into wet and mix just until combined. Heat griddle over medium-low heat and then grease with cooking spray. Cook by placing about 1/4 cup of batter on the griddle and cook for about 5-7 minutes, flipping when golden on the bottom. Serve with cranberry syrup and whipped cream.

CRANBERRY ORANGE PANCAKES



Cranberry Orange Pancakes image

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

1 1/2 cups fresh cranberries, coarsely chopped
1/4 cup granulated sugar
2 -3 teaspoons orange zest, finely minced
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, slightly beaten
1 cup buttermilk
1/2 cup orange juice
3 tablespoons unsalted butter, melted

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

CRANBERRY PANCAKES



Cranberry Pancakes image

Turn leftover cranberry sauce into a stellar brunch dish, made even tastier with a cranberry switch-out for traditional maple syrup.

Provided by By Deborah Harroun

Categories     Breakfast

Time 25m

Yield 6

Number Of Ingredients 12

1 cup canned whole berry cranberry sauce
2/3 cup water
1/4 cup sugar
2 1/2 cups Original Bisquick™ mix
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs, lightly beaten
1 1/4 cups milk
1/2 cup canned whole berry cranberry sauce
1 teaspoon vanilla

Steps:

  • In 2-quart saucepan, heat Cranberry Sauce ingredients to a gentle boil; cook 5 to 10 minutes or until thickened.
  • Meanwhile, heat large skillet or griddle over medium-high heat, greasing or spraying if necessary.
  • In large bowl, mix Bisquick mix, 2 tablespoons sugar, the cinnamon, nutmeg and ginger. Stir in remaining Pancake ingredients.
  • For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbly on top and set on the edges. Turn, and cook on second side.
  • Serve pancakes topped with cranberry sauce.

Nutrition Facts : ServingSize 1 Serving

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