cranberry pancakes

This recipe was Aunt Penny’s submission for Merry Mondays.  She said they turned out great and even sent proof that my super-picky-eater cousin Kendall loved them:
These would be great with leftover cranberry sauce from Thanksgiving or Christmas!  

Cranberry Pancakes
recipe submitted by Aunt Penny for Merry Mondays
yields 6 medium pancakes

3/4 cup milk
2 tbsp melted unsalted butter
1 large egg
1 cup all purpose flour
2 tsp baking powder
2 tbsp sugar
1/2 tsp salt
1 tbsp sugar (for cranberries)
1 tbsp orange marmalade (optional)
3/4 cup fresh or frozen cranberries


To make the cranberry sauce, roughly chop the cranberries and put them in microwave safe bowl.  Sprinkle them with 1 tbsp sugar and orange marmalade(if using).  Microwave on high and stir every 15 seconds until cranberries start to bubble.  Let cool and set aside.    

In large bowl, combine flour, baking powder, 2 tbsp sugar, and salt.  Set aside.  

In small bowl, combine milk, melted butter, and egg and whisk.  Add to flour mixture and stir with spatula until just combined.  Don’t over beat the batter.  At this point, add the 1/2 cup of cranberry sauce to pancake mixture.  

Preheat griddle or large sauce pan over medium heat until water droplets dance on the surface.  Grease with a pat of butter.  

Drop 1/4 cup batter for each pancake and cook until surface bubbles and edges get crusty.  Flip and cook on other side, about 2 more minutes.  

Top with remaining cranberry sauce.  

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