Cranberry Pancakes with Orange Whipped Cream

Leftover Cranbery Sauce Pancakes with Orange Whipped Cream | www.whiskeyandchanel.com

For some reason my family has never been good at having leftovers after Thanksgiving. And by that I mean there’s really not much left over. Either we plan too conservatively or we eat too much. It’s probably somewhere in between since my mom is an awesome party strategist but we also have a family member who eats for three. And no, he’s not pregnant with twins, nor has he ever been.

But there always seems to be leftover cranberry sauce, without fail. Maybe everyone at the table has a complex about finishing it off or maybe it’s because you only really need a dab of it, but it always gets made in a similar quantity to the mashed potatoes.

Whatever the reason, I’m always happy to have it the next day. It’s awesome on leftover turkey sandwiches… if there’s any turkey leftover, it’s a tasty addition to reheated sweet potatoes… if there’s any sweet potatoes leftover, and it makes a great spread on leftover biscuits with butter… as if there’s ever any biscuits leftover. Those are always the first to disappear.

Leftover Cranbery Sauce Pancakes with Orange Whipped Cream | www.whiskeyandchanel.com

So when you find yourself staring at a fridge bare of everything but cranberry sauce, not a day after Thanksgiving, do the right thing and make cranberry pancakes topped with homemade orange whipped cream.

For the cranberry sauce, use a whole berry cranberry sauce. This will not work with the solid jelly kind. You need one with big luscious berries for this to work.

For the pancake batter, use whatever your preferred recipe is, but, let’s be serious, any holiday-weary soul is probably going to turn to the mix-in-a-box. That’s ok. Don’t be ashamed.

If you’re my kind of overachiever though, try Martha Stewart’s fluffy buttermilk pancake recipe from scratch. They really are that much better.

*Scroll down for printable recipe*

PROCESS 

Reheat your cranberry sauce, adding 1 tablespoon of water. Once well heated, strain the berries and reserve the syrup. Set aside.

Leftover Cranbery Sauce Pancakes with Orange Whipped Cream | www.whiskeyandchanel.com Leftover Cranbery Sauce Pancakes with Orange Whipped Cream | www.whiskeyandchanel.com

Mix up pancake batter.

Heat a griddle on medium heat and coat with canola oil spray.

Leftover Cranbery Sauce Pancakes with Orange Whipped Cream | www.whiskeyandchanel.com Leftover Cranbery Sauce Pancakes with Orange Whipped Cream | www.whiskeyandchanel.com Leftover Cranbery Sauce Pancakes with Orange Whipped Cream | www.whiskeyandchanel.com

Leftover Cranbery Sauce Pancakes with Orange Whipped Cream | www.whiskeyandchanel.com

Ladle you pancake batter, about 1/4 cup at a time onto the hot griddle and sprinkle with about a tablespoon of the strained cranberries.

Flip when the edge are slightly dry and the batter is bubbling, about 2 minutes. Flip and cook until golden brown, another 1-2 minutes.

Leftover Cranbery Sauce Pancakes with Orange Whipped Cream | www.whiskeyandchanel.com

Whip your cream with vanilla until stiff and grate fresh orange zest over top.

Serve up your pancakes in stacks covered with the reserved cranberry syrup and topped with your whipped cream with orange zest. AWESOME.

Leftover Cranbery Sauce Pancakes with Orange Whipped Cream | www.whiskeyandchanel.com

Leftover Cranbery Sauce Pancakes with Orange Whipped Cream | www.whiskeyandchanel.com

Now, go ahead and graciously accept your family members’ flood of compliments.

Cheers!

Cranberry Pancakes

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
  • Print

Leftover Cranbery Sauce Pancakes with Orange Whipped Cream | www.whiskeyandchanel.com

INGREDIENTS

Pancakes: 

1 1/2 cups cranberry sauce 

4 cups pancake batter 

Whipped Cream: 

1-2 Tbsp orange zest (1 orange)

1 tsp vanilla extract

1 cup whipping cream 

PROCESS:

Reheat your cranberry sauce, adding 1 tablespoon of water. Once well heated, strain the berries and reserve the syrup. Set aside.

Mix up pancake batter.

Heat a griddle on medium heat and coat with canola oil spray.

Ladle you pancake batter, about 1/4 cup at a time onto the hot griddle and sprinkle with about a tablespoon of the strained cranberries.

Flip when the edge are slightly dry and the batter is bubbling, about 2 minutes. Flip and cook until golden brown, another 1-2 minutes.

Whip your cream with vanilla until stiff and grate fresh orange zest over top.

Serve up your pancakes in stacks covered with the reserved cranberry syrup and topped with your whipped cream with orange zest. AWESOME.

This entry was posted in Cranberry, Eats, Holiday, Sweet Eats, Waste Not Want Not and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Cranberry Pancakes with Orange Whipped Cream

  1. Arielle says:

    Oh my! I really love your blog, your foodie posts are all so amazing 🙂 I just followed you, it would be great if we could support each other! I can’t wait to read more ❤

    Like

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