Dried Cranberry Pancakes:
The holiday season is now in full swing! Tree up and house fully decorated – check! The house is also smelling delicious as I’ve started cooking all the yummy treats we love to eat during the holidays. This weekend I tried a new holiday version of my traditional pancakes and they were absolutely delicious. I usually make my extra special pancakes with chocolate chips, but this time I substituted with dried cranberries! Give this different but simple recipe a try…I’m sure you’ll like it! More to come on fun holiday recipes shortly!
Happy Holidays and Happy Hanukkah!
Ali in the Valley
Photo by: Ali
Recipe for Pancakes:
4 tablespoons (1/2 stick) unsalted butter
1 cup whole, 2 percent fat or 1 percent fat milk
1 1/4 cups flour
1 tablespoon sugar
4 teaspoons baking powder
3/4 teaspoon salt
6 ounces dried cranberries, or less to taste
Butter, for cooking
In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the cranberries and mix.
Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.