Today I’m working from my home office (and by home office I mean an Ikea desk in my bedroom). Nonetheless, as you can see, Long Island is a mess of blizzard-like winds, 3-foot snowdrifts and emergency salt vehicles. What a lovely end to the Christmas holiday!
Since I’m stranded here in Suffolk County, why not make a kick-ass breakfast and relax on the couch for a few hours? Allow me to introduce, CRANBERRY ORANGE PANCAKES. This breakfast was inspired by “what the heck can I come up with to eat from what’s hanging out in my fridge?”
One of the latest Food Network Mags has a little pullout booklet with 50 different pancake recipes to try. Of course, I must 1-up the Food Network by coming up with a recipe they don’t include in the booklet (take that!).
I did however use their whole-wheat pancake recipe as a starting point. I had some frozen cranberries leftover from this summer’s CRANBERRY ZUCCHINI MUFFINS and one lone orange I bought a few days ago for God-knows-what.
This was a great breakfast. The pancake is super fluffy. Since the batter is made with half whole-wheat flour, they’re slightly more dense than a garden variety pancake, but that just makes them a little more stick-to-your-ribs filling.
I love the combination of cranberry and orange. The orange zest adds a slight hint of citrus freshness. I use whole cranberries so when you cut into the pancake, you get a burst of tart fruit to counteract the sweetness of whatever syrup you pour on top.
I’m not sure if I ever mentioned this, but I found out that I was Hypoglycemic by eating maple syrup. Every Sunday morning my husband would whip up a batch of pancakes or waffles and I’d slather them in full-sugar maple syrup.
About an hour later, we’d be out running errands and I would turn into a complete psycho. My off-the-charts crazy behavior very strongly resembled that of Jekyll and Hyde. It got to be a standing joke. We’d call them “syrup attacks.” “Watch out for Trish, she just ate a pancake!” You get the idea.
Finally my doc pinpointed the problem and I’ve now sworn off maple syrup. I stick to the sugar-free stuff. It isn’t all natural (boo) and it isn’t quite the same consistency, but sugar free syrup has come along way in the last few years. It certainly isn’t worth the after effects of eating the real stuff.
So, make yourself a few turkey sausage links, warm some syrup (I won’t judge if you grab good old Aunt Jemima), and watch the snow fall…and fall…and fall.
* Get cooking. Let me know what you think. Love it? Hate it? I’m interested in hearing your feedback and suggestions.