Cranberry Wheat Pancakes - cooking recipe

Ingredients

Sauce
1 teaspoon finely shredded orange peel
1 cup orange juice
1/3 cup water
1 -2 tablespoon sugar (I prefer less sweet)
2 tablespoons snipped dried cranberries (optional)
1 tablespoon cornstarch
Pancakes
1 cup whole wheat flour
1/2 cup all-purpose flour
1 1 tablespoon turbinado sugar or 1 tablespoon brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup dried cranberries, finely chopped
1/8 teaspoon cinnamon
1 dash ground ginger
1 1/2 cups fat-free evaporated milk
1/4 cup skim milk (reduce or omit if you like thick batter)
2 egg whites or 1/4 cup egg substitute
4 teaspoons vegetable oil
1 teaspoon vanilla
1 tablespoon finely shredded orange peel
nonstick cooking spray (I like the butter-flavored here)

Preparation

For orange sauce, combine the water and corn starch in a small bowl until it forms a slurry. Combine slurry in a small saucepan with 1 teaspoon orange peel, the orange juice, 1-2 tablespoons sugar, and 2 tablespoons snipped dried cranberries (if desired), and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and set aside. (Note: If you are replacing the sugar with Splenda, add it after cooking the sauce.)
For pancakes, in a large bowl combine the whole wheat flour, all-purpose flour, brown sugar sugar, baking powder, salt, cinnamon, ginger and finely chopped cranberries.
In another bowl combine evaporated milk, skim milk, egg whites, vegetable oil, vanilla, and orange zest.
Add all at once, add the wet ingredients to flour mixture. Stir just until moistened (batter should be slightly lumpy).
Coat a griddle or heavy skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour about 2 tablespoons batter onto hot griddle or skillet. Spread batter into a circle about 2 - 2 1/2 inches in diameter. Cook over medium heat about 1-2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry.
Serving: 4 pancakes plus about 3 tablespoons syrup.