CRANBERRY PANCAKES
I found this recipe in the November/ December 2007 Eating Well magazine. Cranberries may help arteries remain healthfully elastic and may prevent unnecessary clotting. Cranberries can also promote a healthy urinary tract and may inhibit dental plaque.
Provided by Chef Catherine Hofs
Categories Breakfast
Time 30m
Yield 4 pancakes, 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring 2 inches of water to boil in a small saucepan. Add cranberries, boil for 2 minutes. Drain and cool for 5 minutes.
- Meanwhile, whisk all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
- Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
- Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
- Coat a griddle or nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.
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Travelling Fantasy
[email protected]I'm definitely going to be making these pancakes again soon.
Ahmed Mo
[email protected]These pancakes are perfect for a special occasion breakfast or brunch.
Sya Ngunez
[email protected]I would definitely recommend trying these pancakes. They're a great way to use up leftover cranberries.
Noah Richey
[email protected]Overall, I thought these pancakes were pretty good. They were easy to make and they tasted good, but they weren't anything special.
Carstea Ionela
[email protected]These pancakes were a bit dry, but the flavor was good. I think I'll add some extra butter or oil next time.
Harold Gardner
[email protected]I had some trouble getting the pancakes to flip without breaking, but other than that they were delicious.
Abdullah Virk
[email protected]These pancakes were a bit too tart for my taste, but my husband loved them. I think next time I'll use less cranberries.
thangavelkajalan Kajalan
[email protected]I'm not a big fan of cranberries, but I really enjoyed these pancakes. The sweetness of the maple syrup balanced out the tartness of the cranberries perfectly.
Kiven Emmanuel
[email protected]These pancakes are so easy to make and they taste amazing! I love that I can use fresh or frozen cranberries.
Tamime Mir
[email protected]I made these pancakes for a brunch party and they were a total hit! Everyone loved them.
Chamood Madushanka
[email protected]These pancakes were a huge hit with my family! They're so fluffy and flavorful, and the cranberries add a nice tartness. I'll definitely be making these again.