Cranberry Orange Pancakes W/ Cranberry Syrup

Ingredients 1 1/2 cups all-purpose flour  2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk 1 large egg 2 tablespoons melted butter 1 teaspoon orange zest 1 teaspoon vanilla extract 1 cup fresh or frozen cranberries, thawed Cranberry-Maple Syrup

Preparation Prep: 10 Minutes Cook: 8 Minutes Total: 18 Minutes 1. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries. 2. Pour 1/3 cup batter for each pancake onto a lightly greased hot griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with Cranberry-Maple Syrup.

Cranberry Syrup Ingredients 3/4 cup pure maple syrup 1 cup fresh or frozen cranberries, divided 1 tablespoon unsalted butter Preparation Prep: 5 Minutes Cook: 5 Minutes Total: 10 Minutes Bring maple syrup and 3/4 cup cranberries to a boil over medium-high heat. Reduce heat to low, and simmer 3 minutes or until cranberries pop. Crush cranberries in saucepan using a spatula. Stir in remaining 1/4 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add butter, and stir until melted.