Classic Pancakes with Cranberry Compote

INGREDIENTS

For the cranberry compote:

  • 1 cup fresh or frozen cranberries

  • ¼ cup granulated sugar

  • ¼ cup orange juice

  • 2 teaspoons orange zest

For the pancakes:

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 2 teaspoons sugar

  • 2 eggs

  • 2 cups Mariani Vanilla Walnutmilk

  • 2 tablespoons vegetable oil

INSTRUCTIONS

  1. Prepare the cranberry compote. Combine the cranberries, sugar, orange juice, and orange zest in a small saucepan, and bring to a light simmer. Let simmer for 5-8 minutes, until most of the cranberries have burst and the sauce has thickened. Remove from heat and set aside while you make the pancakes.

  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.

  3. In a separate bowl whisk together the eggs, walnutmilk, and oil.

  4. Add the wet ingredients to the dry ingredients and whisk together until combined.

  5. Bring a greased skillet to medium heat. Add a ¼ teaspoon of pancake batter. Cook for 2-3 minutes on each side, until golden brown. Repeat until you have used up all of the batter.

  6. Top the pancakes with cranberry compote, butter, and maple syrup.

Classic Pancakes with Cranberry Compote

Classic Pancakes with Cranberry Compote
Yield: 4-6
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

For the cranberry compote
  • 1 cup fresh or frozen cranberries
  • ¼ cup granulated sugar
  • ¼ cup orange juice
  • 2 teaspoons orange zest
For the pancakes
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons sugar
  • 2 eggs
  • 2 cups Mariani Vanilla Walnutmilk
  • 2 tablespoons vegetable oil

Instructions

  1. Prepare the cranberry compote. Combine the cranberries, sugar, orange juice, and orange zest in a small saucepan, and bring to a light simmer. Let simmer for 5-8 minutes, until most of the cranberries have burst and the sauce has thickened. Remove from heat and set aside while you make the pancakes.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a separate bowl whisk together the eggs, walnutmilk, and oil.
  4. Add the wet ingredients to the dry ingredients and whisk together until combined.
  5. Bring a greased skillet to medium heat. Add a ¼ teaspoon of pancake batter. Cook for 2-3 minutes on each side, until golden brown. Repeat until you have used up all of the batter.
  6. Top the pancakes with cranberry compote, butter, and maple syrup.
Kristen Holden