Cranberry Pancakes with Orange Cardamom Syrup, For When Pumpkin Spice Just Won’t Cut It

09.25.17 - BY Nona Raybern
Cranberry Pancakes

Don’t get us wrong. We love Pumpkin Spice here at RSVP International. But do you ever get the feeling that you’re just drowning in it sometimes? That’s why we decided to try out some new flavors for Fall, which include these Cranberry Pancakes with fresh Orange Cardamom Syrup.

This pancake recipe has just enough zest to wake you up in the morning, yet with enough warm spice to make you want to stay in and watch some movies.

First, we’ll start with the Orange Syrup.

Zest one orange. You can even use a cheese grater like I did! The smallest size of the Endurance® Cheese Grater set is the perfect citrus skin zester.

Mix the orange zest with one cup of sugar and 1 tsp of cardamom. Let sit for at least 5 minutes to really incorporate all those flavors.

Juice the zested orange and one additional orange. You should have about one cup of fresh orange juice. For this batch, we used the Endurance® Lemon & Lime Juicer just to be a little cheeky (and also because I just love using this handheld juicer!).

Whisk the orange sugar with 1/2 cup of water and bring to a boil. Combine the orange juice with 1 tbs of cornstarch and whisk into the boiling mixture slowly. Reduce heat and let simmer for 10 minutes, until thickened. Add butter and set aside.

Now, onto the cranberry pancakes! Sift your dry ingredients together. I love using the Endurance® Large Conical Strainers for these kinds of baking jobs. It’s a little more efficient because you can throw all your ingredients into the strainer and then make it snow into your bowl! One step is all it takes and I love anything that cuts out extraneous steps.

Next, whisk together your wet ingredients. Now, if cranberries aren’t quite in season, you can cheat and use pre-made cranberry sauce. Maybe you buy Trader Joe’s Cranberry Sauce in bulk and have been asked to put some back before. There is no shame. BUT if you want to remain shameless, you can always use fresh cranberries or make your own sauce.

Add the dry ingredients to the wet and mix, making sure not to mix too much! I love using the Endurance® Vintage Cake Whip for pancakes because it mixes the batter just enough to incorporate it.

Okay, get your griddle ready and make some pancakes! This is pretty self-explanatory. Grease your griddle with fat of choice, pour a bit of batter onto the pan (1/4 cup usually works best!) and wait until you see the edges and the middle start to bubble.

Flip and ta da! Your cranberry pancakes are ready to eat.

Stack those cakes and pour that warm Orange Cardamom Syrup over the top. If you want to be super cute, use the Endurance® Mini Ladle!

CRANBERRY PANCAKES WITH ORANGE CARDAMOM SYRUP INGREDIENTS

Ingredients

For the Syrup:

  • 1
    Cup
    Sugar
  • Zest from 1 orange
  • 1
    Tsp
    Cardamom
  • 1/2
    Cup
    Water
  • 1
    Cup
    Fresh squeezed orange juice
  • 1
    Tbs
    Corn starch
  • 2
    Tbs
    Unsalted butter

For the Cranberry Pancakes:

  • 1
    Cup
    All-purpose flour
  • 2 1/2
    Tsp
    Baking powder
  • Pinch
    Salt
  • 2
    Tbsp
    White sugar
  • 3/4
    Cup + 2 tbs
    plus 2 tbs Milk
  • 1
    Large egg
  • 2
    Tbs
    Unsalted butter
    melted
  • 1
    Tsp
    Vanilla extract
  • 3/4
    Cup
    Cranberry sauce or fresh cranberries
    chopped
  • Canola oil
    or other type of oil for greasing pan

Instructions

For the Syrup:

  1. Zest one large orange. Combine zest with sugar and cardamom and set aside for 5 minutes. Whisk together orange sugar mixture with water and bring to a boil. In a separate bowl, whisk together fresh squeezed orange juice and cornstarch. Slowly whisk the orange juice mixture into the orange sugar mixture until well combined. Reduce heat and allow to simmer for 10 minutes until thickened. Add butter and let sit on warm while pancakes are preparing.

For the Cranberry Pancakes:

  1. Sift together flour, baking powder, salt, and sugar. In a separate bowl, whisk together milk, egg, melted butter, vanilla extract, and cranberry sauce. Combine the wet ingredients into the dry ingredients and stir until well-combine, but still a little lumpy. Heat a heavy bottomed non-stick pan (cast iron works amazing) over low-medium heat and coat with oil. Drop batter onto pan. Cook until one side is golden brown (or until you see bubbles form at the top) and flip. Repeat on other side. Serve warm with fresh orange cardamom syrup!

Pancake recipe adapted from Chocolates and Chai.
Syrup recipe adapted from Carlsbad Cravings.