Cranberry Pancakes

Submitted by Chef Catherine Hofs

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 4 pancakes
• Serves: 2

ingredients

• 1⁄2 cup fresh cranberries
• 1⁄4 cup all-purpose flour
• 2 tablespoons whole wheat flour
• 2 teaspoons whole wheat flour
• 1 tablespoon yellow cornmeal
• 1 tablespoon sugar
• 1⁄2 teaspoon baking powder
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground nutmeg or 1/4 teaspoon vanilla extract
• 6 tablespoons nonfat milk
• 2 tablespoons pasteurized egg substitute, such as Egg Beaters
• 1 1⁄2 teaspoons walnut oil or 1 1/2 teaspoons canola oil

directions

1. Bring 2 inches of water to boil in a small saucepan. Add cranberries, boil for 2 minutes. Drain and cool for 5 minutes.
2. Meanwhile, whisk all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
3. Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
4. Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
5. 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.

Reviews

[DuChick]

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!

 

[emily hauer]

I have made this recipe twice now. The first time I doubled it and then this morning I quadrupled it (I like to have pancakes in the freezer at all times), but I added more cranberries and used both nutmeg and vanilla extract (and I subbed whole wheat pastry flour for the all-purpose). Fabulous pancakes. Definitely a recipe to make again. Thank you so much for sharing.