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cornmeal pancakes with cranberry sauce

Light and fluffy cornmeal pancakes swirled with cranberry sauce! Perfect for the day after Thanksgiving. You can also cook the pancakes without the cranberry sauce and just serve with a spoonful on top, if preferred.
Servings: 16 small pancakes or 8-10 larger pancakes
Author: Taylor Ellingson

Ingredients

  • 1 ⅓ cups all-purpose flour
  • ⅔ cup cornmeal
  • 4 teaspoon sugar
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 ⅓ cup milk I used unsweetened almond milk, but any kind would work fine
  • ¼ cup vegetable oil
  • leftover cranberry sauce OR:
  • 2 cups fresh cranberries
  • ½ cup water
  • ½ cup sugar
  • zest of one orange
  • juice from ½ an orange

Instructions

  • 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 tablespoon for smaller pancakes, ¼ cup for larger pancakes)
  • If you want cranberry sauce swirled into pancake, take 1 tablespoon 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.
  • Enjoy!

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.