Light and fluffy cornmeal pancakes topped with leftover cranberry sauce are the perfect post-Thanksgiving pre-Black Friday shopping breakfast! I have really been digging lazy weekend mornings lately. While my definition of ‘lazy’ definitely differs from that 10 years ago, I still sleep in (until 7…at the latest), stay in my jammies until I absolutely have to (like 10:00 when I have to run errands), and make the time for a solid breakfast.
Last week I was in the mood for waffles, but this week all I could think about were light and fluffy cornmeal pancakes. There’s a local diner we go to that has THE BEST cornmeal pancakes and now that we live across the city from it, it wasn’t the most practical Sunday morning breakfast. Especially since I would be dining solo. So off to the kitchen it was.
While my original plan was just plain and simple cornmeal pancakes, I caught a glimpse of leftover cranberry sauce in the fridge and couldn’t help but think what an amazing combination that would be with the pancakes.
I ended up making these two different ways. The first way, I swirled the cranberry sauce (that I “rehydrated” with about a tablespoon of water) into the pancakes while they were on the griddle. This way, the sauce was actually cooked into the pancake. But then I thought, what if I don’t want cranberry sauce on my leftover pancakes tomorrow. Well, that was silly of me to think because it was so tasty that OF COURSE I will be putting cranberry sauce on my pancakes tomorrow.
How-ev-er, if there happen to be people in your household who do not enjoy cranberry sauce or they just want one pancake with cranberry sauce and a couple with maple syrup, you can make the pancakes without the cranberry swirl and then simply top them with warmed up cranberry sauce. Easy peasy.
These pancakes definitely satisfied my craving for cornmeal pancakes. They were a little fluffier than the neighborhood cafe, but I am a huge fan of fluffy pancakes, so no hard feelings here. I also loved the combination of the cranberry sauce (which has orange zest and orange juice in it) with the cornmeal pancakes. As opposed to maple syrup which just soaks right into the pancakes, the cranberry sauce was a nice contrast in flavor and texture.
So before you head out to do all of your crazy shopping on Friday morning – make some pancakes and top it with that leftover cranberry sauce!
cornmeal pancakes with cranberry sauce
- 1 1/3 cups all-purpose flour
- 2/3 cup cornmeal
- 4 tsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 1/3 cup milk I used unsweetened almond milk, but any kind would work fine
- 1/4 cup vegetable oil
- leftover cranberry sauce OR:
- 2 cups fresh cranberries
- 1/2 cup water
- 1/2 cup sugar
- zest of one orange
- juice from 1/2 an orange
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt, mixing to combine.
- In smaller bowl, whisk together eggs, milk, and oil.
- Add wet ingredients to dry, and mix with spatula until just combined. Don't over mix.
- Heat a griddle over medium heat.
- Pour batter onto hot greased griddle (2-3 tbsp for smaller pancakes, 1/4 cup for larger pancakes)
- If you want cranberry sauce swirled into pancake, take 1 tbsp of cranberry sauce and swirl on top of pancake while on the griddle.
- Cook for 3 minutes (or if bubbles start to form), then flip and cook another 2-3 minutes.
- Serve with additional cranberry sauce or maple syrup.
If making the cranberry sauce:
- Combine all sauce ingredients in small saucepan over medium high heat.
- Bring to a boil and let simmer for 10-15 minutes, until cranberries are broken up and sauce has formed.