-
1
1.
-
2
Finely grate the zest from one of the oranges and set aside.
-
3
Trim the ends from both oranges then cut away the peel and white pith.
-
4
Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments.
-
5
Discard any seeds.
-
6
Cut each orange into segments.
-
7
Squeeze the juice from the membranes into the bowl.
-
8
2.
-
9
Put the cranberries and 1/4 cup orange juice in a small microwave-safe bowl.
-
10
Microwave on high power until cranberries plump and liquid is absorbed, about 45 seconds.
-
11
Set aside.
-
12
2.
-
13
Whisk the flour, cornmeal, baking powder, and 1/4 teaspoon fine salt in a medium bowl.
-
14
Melt 3 tablespoons butter in a large non-stick skillet over medium heat.
-
15
Transfer the melted butter to another bowl and whisk in the buttermilk, eggs, sugar, and orange zest until smooth.
-
16
Stir the wet ingredients into the dry until just combined.
-
17
3.
-
18
Heat some butter in the skillet and drop 1/4 cup batter for each pancake onto the hot skillet.
-
19
Cook until bubbles form on the top of each pancake and bottoms brown, 4 minutes.
-
20
Flip and cook, until the other side is golden, 1 to 2 minutes.
-
21
Transfer pancakes to a plate and keep warm.
-
22
4.
-
23
Increase the heat to medium-high and pour the remaining orange juice and marmalade into the skillet, bring to a simmer.
-
24
Add the orange segments and cranberries, then swirl in the remaining 2 tablespoons butter until glazed, 1 minute.
-
25
Remove from the heat and stir in mint.
-
26
Top pancakes with the glazed oranges.
-
27
Serve.
-
28
Calories: 515
-
29
Total Fat: 21 grams
-
30
Saturated Fat: 12 grams
-
31
Total Carbohydrate: 73 grams
-
32
Protein: 11 grams
-
33
Sodium: 458 milligrams
-
34
Cholesterol: 155 milligrams
-
35
Fiber: 4.5 grams
