Cranberry Pancakes with Maple-Orange Syrup

Serves: 8
Total Calories: 283


2 cups Original Bisquick® reduced fat baking mix
1 cup fat-free (skim) milk
2 tablespoons sugar
2 tablespoons grated orange peel
4 egg whites or 1/2 cup fat-free cholesterol-free egg product
1/2 cup dried cranberries, chopped
Maple-Orange Syrup:
1 cup maple syrup
3 tablespoons orange juice


1. Make Maple-Orange Syrup keep warm
2. Spray griddle or skillet with cooking spray. Heat griddle over medium high heat or to 375°. Stir remaining ingredients except cranberries in medium bowl until blended. Stir in cranberries.
3. For each pancake, pour about 1/4 cup batter into hot griddle. Cook pancakes until puffed and dry around edges. Turn cook until golden brown. Serve with syrup and, if desired, additional dried cranberries.

Maple-Orange Syrup
Heat ingredients in 1-quart saucepan over medium heat, stirring occasionally, until warm.

1 Serving

Calories 280 (Calories from Fat 20)
Fat 2g (Saturated 1g)
Cholesterol 0mg
Sodium 410mg
Carbohydrate 63g (Dietary Fiber 3g)
Protein 5g

% DAILY VALUE: Vitamin A 2% Vitamin C 10% Calcium 6% Iron 8%

DIET EXCHANGES: 2 Starch, 2 Fruit

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 283
Calories from Fat: 43

This Cranberry Pancakes with Maple-Orange Syrup recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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