Yes, they flourish in bogs in Massachusetts, but—surprise!—Wisconsin is the nation’s biggest producer of these juicy berries.
Greg Ellis, chef-partner of 2Sparrows (533 W. Diversey Pkwy., 773-234-2320), dreamed up this recipe to make his wife happy. “Her favorite thing to eat is a cranberry-orange scone, and she wanted it in some other form,” says Ellis.
Greg Ellis’s Cranberry Pancakes
Yield: 8 to 10 pancakes
Prep time: 30 minutes
Cranberry-Orange Syrup
| 1 cup | Fresh cranberries |
| ⅔ cup | Orange juice |
| ½ cup | Sugar |
Pancakes
| 1½ cups | All-purpose flour |
| 3½ tsp. | Baking powder |
| 1 tsp. | Salt |
| 1 Tbsp. | Sugar |
| 1 | Egg |
| 1¼ cups | Milk |
| 1 tsp. | Grated orange peel |
| ½ cup | Chopped fresh cranberries |
| Cooking oil | |
| Whipped cream (optional) |
1. In a small saucepan, bring the cranberries, orange juice, and sugar to a boil.
2. Simmer for 5 minutes and set aside.
3. In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
4. In a smaller bowl, whisk together the egg and milk.
5. Stir the egg and milk mixture into the dry ingredients just until blended.
6. Fold in grated orange peel and chopped cranberries.
7. Ladle ¼ cup batter for each pancake onto an oiled hot griddle or frying pan.
8. When bubbles form on top, flip the pancakes. Cook until bottoms are golden brown.
9. Serve immediately with syrup and whipped cream on the side.
TIPS: You can make the pancake batter a day ahead. After cranberry season, sub in your favorite fruit.