The perfect winter twist on a breakfast classic, these pancakes are sure to hit the spot. Super easy to whip up and sure to please a crowd of hungry tummies, why not give them a go for brunch this weekend?
This recipe was created and shot by the talented Jemma Loi, you can check out her gorgeous instagram page here. Jemma made this scrumptious recipe in our SMEG Shallow Casserole Pan in Cream, available here, featured them on our gorgeous Soria Chopping Board, available here.
Why not whip yourself up a batch whilst browsing our must-see Christmas Gifts collection, take a peek here.
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This recipe serves: 2 People
INGREDIENTS
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80mls freshly squeezed orange juice
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1 tbsp orange zest
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80mls buttermilk
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2 eggs
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120g plain flour
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pinch of salt
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1 tsp baking powder
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1/2 tsp baking soda
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15g melted butter
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1/2 tsp mixed spice
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30g dried cranberries
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Spray oil
For the Cranberry Compote:
- 100g fresh or frozen cranberries
- 100g fresh raspberries
- 3 tbsp golden caster sugar
- 2 tbsp freshly squeezed orange juice
INSTRUCTIONS
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Whisk the egg, buttermilk, zest, and juice in a bowl until smooth. In a separate bowl mix the flour, spice, salt, baking powder and soda, and pour into the wet mix. Lastly, stir in the melted butter and dried cranberries.
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For the compote, add all the ingredients to a small pan and simmer until thick and syrupy. Mash the cranberries a little with a fork whilst heating and set to one side once ready.
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Coat a pan with spray oil and heat to a medium heat. Evenly distribute your pancake batter using a ladle for consistent measure, cooking each one until you see the sides start to set and bubbles appearing on top. At this point you can flip hem over and cook for the same amount of time on the other side. Once cooked, divide between two plates and top with the cranberry compote, slices of fresh orange and a dusting of icing sugar. Enjoy!
We hope you love this delicious Spiced Cranberry & Orange Pancakes recipe. Let us know in the comments if you give it a try!
