One night my family and I were wandering around Red Bank NJ when we happened upon a diner on Monmouth Street and decided to have supper. I am quite apt to decide to have breakfast for supper and that was one of those nights I got a hankering for pancakes. Perusing the menu I came upon an interesting entry “Cranberry Citrus Pancakes.” Oooh… something different I must try this. Soon enough I had a stack of three of them in front of me. They were so good I didn’t bother with the syrup they brought me and just put some butter on them and enjoyed very bit of them.
I have this habit if I have something interesting in a restaurant I am apt to go home and attempt to reverse engineer the recipe and add it to my repertoire. I got it on the first try and the result has become very popular in my house. Citrus and cranberries just seem to go together very well and the addition of pecans… well pecans are my favorite nut anyway so…
You may notice that Grand Marnier is on the ingredients list. You can make these without it but in my opinion they don’t come out quite as good.
- 3 cups of all purpose flour
- ½ cup of brown sugar
- 3 Tbsp of baking powder
- 2 tsp Kosher salt
- 2½ cups of buttermilk
- 1 stick melted unsalted butter
- ½ cup Grand Marnier liquor
- 2 eggs
- 2 tsp vanilla extract
- 3.4 cup crushed pecans
- ¾ cup dried cranberries
- zest of one orange
- Mix all dry ingredients in a work bowl and combine thoroughly
- Add in the wet ingredients mixing thoroughly holding back the buttermilk for last.
- Add about half of the buttermilk adding the rest slowly after mixing. between additions. Batter should be pancake consistency and lumps are OK.
- Add the add-ins mixing again thoroughly
- Cook on a griddle over medium heat. I have a particular spoon I use that gives me perfect portions. Bubbles should arise to to the uncooked side when it is time to flip.
- Serve with butter; no syrup should be needed... but tell to my wife. 🙂
For liquid I’ve seen folks use whole milk, skim milk and even water for their pancake batter. I use buttermilk because the acids in the buttermilk do the best and causing the batter to rise during cooking resulting in a much fluffier pancake.