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.
Heat ingredients in 1-quart saucepan over medium heat, stirring occasionally, until warm.
Calories 280 (Calories from Fat 20)
Fat 2g (Saturated 1g)
Carbohydrate 63g (Dietary Fiber 3g)
% 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.
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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