Orange juice, orange zest and fresh cranberries give this recipe all kinds of zing, they’re orange and red — which in and of itself makes them look so festive. Who came up with such a divine breakfast creation? This orange-cranberry sweet potato pancake recipe comes from chef Rick Moses of Scramble in Scottsdale, Arizona.
Yield 2
Zest and juice of 1 orange1/2 cup sugar1/2 cup fresh cranberries
For the pancakes:
3/4 cup cooked and mashed sweet potato2 cups buttermilk pancake mix (chef recommends Krusteaz brand)1-1/4 cups orange juice1/4 cup water1/4 cup fresh cranberriesOrange zest and lime zest, for garnish
For the pancakes: Combine mashed sweet potato, pancake mix, orange juice and water in a mixing bowl and mix well. Heat a non-stick or greased griddle to 375 degrees. Ladle batter onto griddle in 3/4-cup portions and sprinkle with cranberries. When pancakes are bubbly and dry around the edges, flip and cook for 2-3 minutes until done. To serve: Plate pancakes, top with syrup and garnish plate with orange and lime zest.
