Greek Yogurt Pancakes Topped with Orange-Honey Cranberry Sauce

Ingredients:

1 large egg (room temperature)

1 1/4 c. of greek yogurt (room temperature)

3 tbsp. melted butter
3/4 cup soft winter wheat flour or unbleached all purpose flour

3/4 tsp. baking soda

1/4 tsp. salt

Separate the yolk from the white. Whisk yolk and melted butter. Whisk in the yogurt and set aside. Mix the dry ingredients. In a mixer whip the egg white until stiff peaks are formed. If your egg is not whipping up you can add some cream of tartar. 

Combine the egg yolk, butter and yogurt to the dry ingredients. Stir the ingredients until mixtures are incorporated. Fold in the whipped eggs and fold until everything is combined. Use a 1/4 measuring cup and pour pancake mixture into measuring cup and pour into a greased medium hot pan...make sure you spray the pan with olive before pouring the pancake if it is not nonstick. 

Orange-Honey Cranberry Sauce:

1 bag of cranberries

1 cup water

1/2 cup honey or to taste (more can be added)

Juice from 1 navel orange

zest from 1 navel orange, grated

Juice from half a lemon

pinch sea salt

Mix cranberries with 1 cup of water in a small pot. Cover and simmer until berries starts to burst. Add the honey, orange juice, zest, salt and lemon juice. Cook until sauce thickens.