Cinnamon Pancakes with Cranberry-Orange Maple Syrup December 18 2015, 2 Comments

Serves 4


For the syrup

For the pancakes

  • 3 eggs
  • 1 ½ cups all-purpose flour
  • 1 cup buttermilk
  • ½ cup water
  • ¼ cup dark brown sugar, firmly packed
  • 1/2 tsp. baking powder
  • ¼ baking soda
  • ½ tsp. salt
  • 1 tsp. ground cloves
  • 1 tbsp. ground cinnamon
  • 1 tbsp. ground ginger
  • 2 tsp. ground nutmeg
  • 4 tbsp. butter, melted
  • 2 tbsp. light molasses


In a small saucepan, melt the butter over medium heat. Stir in the sugar, whole cranberries, and orange juice and bring to a boil. Reduce heat and simmer, uncovered for 5 minutes. Allow to cool for a few minutes. Carefully stir in Cucina Antica Cranberry Sauce, then maple syrup until thickened. You should have whole chunks of cranberries in the syrup. Taste the syrup and add more maple syrup for sweetness.

In a large bowl, stir together flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. In a separate bowl, combine eggs and brown sugar until well mixed. Add buttermilk, water, and molasses and combine well. Stir the liquid ingredients into the flour mixture and stir until just combine (batter will be lumpy). Stir in melted butter.

Cook pancakes on a greased griddle or large skillet. Spoon about ¼ cup batter onto the griddle and cook on one side until bubbles appear on the surface of the pancake. Flip and cook until golden brown and the middle is cooked through. Top with cranberry-orange syrup and serve immediately.