One of my favourite things about Christmas morning as a kid (other than the presents) was waking up to a big Christmas breakfast. It was a tradition for us to have pancakes and bacon/sausages with grapefruit and orange juice. This is a tradition that I have carried on with my family and this year I’ve decided to try out something a little different. After having made a Cranberry & Orange cake, I had some leftover cranberries so I decided to try them out in my buttermilk pancakes with a bit of orange zest. They were delish! I am definitely going to be making these again for Christmas morning.
Serves: 4 people (10 – 12 medium-sized pancakes)
Ingredients: 225g plain flour, 1 tbsp. baking powder, 1 tsp. white sugar, 350ml buttermilk, 30g butter (melted and cooled), 1 large egg beaten, zest of half an orange, 125g cranberries washed.
1. Combine all the ingredients (except the cranberries) together in an electric mixer if you have one. Alternatively, sift the dry ingredients together then mix in the wet ingredients until combined.
2. Put a frying pan on high heat and add a knob of butter. Once the butter has melted, pour the batter into the pan to form pancakes. Turn down the heat on the pan so that the pancakes don’t burn.
3. Once the batter starts to bubble, add some cranberries to each pancake then flip them over. Once the pancakes are cooked through, flip them onto a serving plate and place them in a warm oven. Repeat steps 2 and 3 with the remaining batter.
4. Serve the cranberry and orange pancakes with Canadian maple syrup and a glass of freshly squeezed orange juice.