If you’re looking for several different flavors of fall combined into a breakfast treat, you must try these amazing pancakes.
Orange juice, orange zest and fresh cranberries give this recipe all kinds of zing, they’re orange and red — which in and of itself makes them look so festive. Who came up with such a divine breakfast creation? This orange-cranberry sweet potato pancake recipe comes from chef Rick Moses of Scramble in Scottsdale, Arizona.
Orange-cranberry sweet potato pancakes
For the syrup:
- Zest and juice of 1 orange
- 1/2 cup sugar
- 1/2 cup fresh cranberries
For the pancakes:
- 3/4 cup cooked and mashed sweet potato
- 2 cups buttermilk pancake mix (chef recommends Krusteaz brand)
- 1-1/4 cups orange juice
- 1/4 cup water
- 1/4 cup fresh cranberries
- Orange zest and lime zest, for garnish
For the syrup: In a medium saucepan, heat orange juice, zest and sugar until sugar dissolves. Add cranberries and reduce until it thickens slightly.
For the pancakes: Combine mashed sweet potato, pancake mix, orange juice and water in a mixing bowl and mix well. Heat a non-stick or greased griddle to 375 degrees. Ladle batter onto griddle in 3/4-cup portions and sprinkle with cranberries. When pancakes are bubbly and dry around the edges, flip and cook for 2-3 minutes until done.
To serve: Plate pancakes, top with syrup and garnish plate with orange and lime zest.
Per serving: 756 calories, 4 g fat, 0 cholesterol, 11 g protein, 169 g carbohydrates, 5 g fiber, 1,134 mg sodium, 5 percent calories from fat.
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