The combination of tart cranberries and sweet orange juice creates an update on a classic breakfast food.
1 5 oz. bag Mariani Cranberries, coarsely chopped
1/4 cup granulated sugar
2 teaspoons orange zest, finely minced
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, slightly beaten
1 cup buttermilk
1/2 cup orange juice
3 tablespoons butter, melted
1. In a small bowl, mix Mariani Cranberries, sugar and zest. Set aside. In a large bowl, mix flour, baking powder, baking soda and salt.
2. In another small bowl, mix egg, buttermilk, orange juice and butter. Add this mixture to flour mixture, stirring until just combined (batter should be lumpy).
Fold cranberry mixture into the other mixed ingredients.
3. Heat a lightly greased griddle over medium heat. Pour about 1/2 cup batter onto the hot griddle for each pancake. Cook pancakes until golden brown, then cook the other side. Serve hot.