Cranberry Wheat Pancakes

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 1 teaspoon finely shredded orange peel
• 1 cup orange juice
• 1/3 cup water
• 1 -2 tablespoon sugar (i prefer less sweet)
• 2 tablespoons snipped dried cranberries (optional)
• 1 tablespoon cornstarch
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon splenda brown sugar or 1 tablespoon sugar or 1 tablespoon brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup dried cranberries, finely chopped
• 1/8 teaspoon cinnamon
• 1 dash ground ginger
• 1 1/2 cups fat-free evaporated milk
• 1/4 cup skim milk (reduce or omit if you like thick batter)
• 2 egg whites or 1/4 cup egg substitute
• 4 teaspoons vegetable oil
• 1 teaspoon vanilla
• 1 tablespoon finely shredded orange peel
• nonstick cooking spray (i like the butter-flavored here)

Recipe

• 1 for orange sauce, combine the water and corn starch in a small bowl until it forms a slurry. combine slurry in a small saucepan with 1 teaspoon orange peel, the orange juice, 1-2 tablespoons sugar, and 2 tablespoons snipped dried cranberries (if desired), and cornstarch. cook and stir over medium heat until thickened and bubbly. cook and stir for 2 minutes more. remove from heat and set aside. (note: if you are replacing the sugar with splenda, add it after cooking the sauce.)
• 2 for pancakes, in a large bowl combine the whole wheat flour, all-purpose flour, brown sugar sugar, baking powder, salt, cinnamon, ginger and finely chopped cranberries.
• 3 in another bowl combine evaporated milk, skim milk, egg whites, vegetable oil, vanilla, and orange zest.
• 4 add all at once, add the wet ingredients to flour mixture. stir just until moistened (batter should be slightly lumpy).
• 5 coat a griddle or heavy skillet with cooking spray. preheat over medium-high heat. for each pancake, pour about 2 tablespoons batter hot griddle or skillet. spread batter into a circle about 2 - 2 1/2 inches in diameter. cook over medium heat about 1-2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry.
• 6 serving: 4 pancakes plus about 3 tablespoons syrup.