Pancakes:

1/3 c. ground toasted almonds
1/3 c. very finely chopped sweetened dried cranberries
1 1/2 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
2 egg yolks
2 c. milk
2 egg whites, beaten until stiff

Combine the almonds, cranberries, flour, baking powder, salt and sugar. Add the egg yolks and milk. Mix until well blended. Fold in the stiffly-beaten egg whites. Heat an electric skillet to 375°F (or you can use a griddle). Lightly brush the pan with oil. Use 1/3 to 1/2 cup of the batter for each pancake. Cook until bubbles form on top of the pancakes. Flip the pancakes and continue cooking until other side is lightly browned.

Makes 10 to 12 pancakes. Serve with Orange Ginger Syrup.

Orange Ginger Syrup:

1 1/2 c. orange juice
2 c. sugar
1/4 c. butter
1/4 tsp. ground ginger

Combine all ingredients in small saucepan. Bring to a boil and continue cooking over medium heat until mixture has reduced and begins to thicken. Syrup will thicken more as it cools.