Prep 8 mins
Cook 5 mins
This is a great fall recipe and you can use either fresh or frozen cranberries. Fresh cranberries can be frozen for up to one year in an airtight freezer bag.
- 3⁄4 cup milk
- 2 tablespoons melted butter
- 1 egg
- 1 cup flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon sugar (for cranberries)
- 1⁄2 teaspoon salt
- 1⁄2 cup fresh cranberries or 1⁄2 cup frozen cranberries
- Beat milk, melted butter, and egg together in a bowl.
- Mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour.
- Cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. Microwave on high and stir every 15 seconds till cranberries start to bubble. Let cool and add to pancake mixture.
- Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
- Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.
This was excellent for my morning breakfast...now that Sept. has arrived. I made this with a touch of nutmeg and might use a little vanilla next time...the tart berries with the maple syrup was a nice change!! Many thanks for a new breakfast item which I am sure could easily be frozen and reheated very easily!!
My husband and I loved this recipe. I did not find the batter missing anything at all. The only thing I had to alter was that the batter was too thick for my taste so I added about 3 - 4 Tablespoons of extra milk. I recommend adding extra milk so they won't be so "cake like."
The flavor of the batter was missing something. Any bite that didn't have a cranberry piece in it was rather bland. Next time, I will probably use this method for preparing the cranberries and just add them to boxed pancake mix, both for flavor and simplicity. I would also up the cranberries to 3/4 cup instead of 1/2 cup.