Cranberry-Orange Pancakes with Cranberry-Maple Syrup

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries, thawed
• Cranberry-Maple Syrup

Preparation

1. 1. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries.
2. 2. Pour 1/3 cup batter for each pancake onto a lightly greased hot griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with Cranberry-Maple Syrup.