Orange Pancakes with Cranberry Compote

I woke up this morning with a major pancake craving and, being me, I obviously wanted to try a new recipe. Lately I have been very much into making things with cranberries, such as my red wine poached pears with cranberry sauce (made several times now by request from my mom and brother) and other baked goods. I particularly enjoy the combination of sweet orange with tart cranberry and when I found a pancake recipe utilizing this perfect pairing I jumped on the chance to make it.

The pancakes turned out extremely airy and light with a gentle undertone of citrus. They were good, but the cranberry compote definitely put the pancakes over the edge. I started on the compote at the same time as the pancakes, which gave the cranberries plenty of time to pop open and release their juices. It was actually quite fun to listen to the little popping noises and watch the process. As I continued to make the pancakes, I left the compote to simmer and reduce, making it really thick and syrup-like. The end result spread nicely over the pancakes and provided a great contrasting tart flavor.

The reaction from my family also made breakfast quite entertaining. My mom complained that I can't make such delicious pancakes for breakfast because pancakes are not diet-friendly. Of course that didn't stop her from eating one "just to try". My brother decided to try every possible permutation of eating the pancakes with butter, maple syrup, the cranberry compote, and fresh orange slices. In the end, after 10 pancakes, he determined that the best tasting ones were those topped with either the cranberry compote alone or fresh orange slices, but not in combination. I was happy he found his "ultimate pancake" and quite amused in the process, having fulfilled my own cravings as well.

Orange Pancakes with Cranberry Compote
Makes about 25 palm-sized pancakes

• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 tbsp sugar
• 2 eggs, lightly beaten
• 2 cups yogurt
• 4 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup orange juice
• Zest of one orange

For the Cranberry Compote:

• 1 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 2 tbsp sugar

1. Whisk together the flour, sugar, baking powder and soda, and salt and set aside.
2. In a separate bowl, combine the eggs, yogurt, butter, orange juice and zest.
3. Add the wet ingredients to the dry and mix gently just until combined. The batter will be lumpy. If needed, thin out the batter with a little orange juice and milk.
4. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour 1/3 cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 20-25 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.
5. Meanwhile, combine the ingredients for the cranberry compote in a small saucepan and bring to a boil. Once the cranberries start to pop, reduce the heat to a simmer and keep heating while making the pancakes. Stir occasionally until compote thickens, then remove from heat. Feel free to add some extra sugar if compote is too tart.

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking.