Ingredients
-
1/2
-
1/4
-
2
-
2
-
1
-
1
-
1/2
-
1/8
-
1/8
-
6
-
2
-
1 1/2
-
-
-
Directions
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 , We love pancakes and we love cranberries, so this was sure to please us My only suggestion would be to add a tablespoon or more of milk to the batter to thin it out a bit My pancakes came out a little too thick and dense, not fluffy and light the way we prefer them I will surely make them again and add more milk Thanks so much for this one, Chef!
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Steps
|
1
Done
|
Bring 2 Inches of Water to Boil in a Small Saucepan. Add Cranberries, Boil For 2 Minutes. Drain and Cool For 5 Minutes. |
|
2
Done
|
Meanwhile, Whisk All-Purpose Flour, Whole Wheat Flour, Cornmeal, Sugar, Baking Powder, Salt and Nutmeg (if Using) in a Large Bowl. |
|
3
Done
|
Whisk Milk, Egg Substitute, Oil and Vanilla (if Using) in a Small Bowl Until Combined. |
|
4
Done
|
Coarsely Chop the Cranberries; Stir Into the Milk Mixture. Stir the Milk Mixture Into the Dry Ingredients Just Until Combined. |
|
5
Done
|
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. |
