Cranberry Buttermilk Pancake Mix |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This fruity mix is handy to have in the pantry for fast yet filling breakfasts. Everyone loves the light and fluffy flapjacks. Helen M. Schaefer, Appleton, Wisconsin Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup king arthur premium 100% whole wheat flour |
1/2 cup dried cranberries, chopped |
1/2 cup buttermilk blend powder |
3 tablespoons sugar |
1 teaspoon baking soda |
3/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
cinnamon cranberry syrup: |
1/4 cup sugar |
4 teaspoons cornstarch |
2 cups cranberry juice |
1 cinnamon stick (3 inches) |
additional ingredients: |
2 eggs |
1-3/4 cups water |
Directions:
1. For mix, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 1 batch.
2. For syrup, in a small saucepan, combine the sugar, cornstarch and cranberry juice until smooth; add cinnamon stick. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard cinnamon stick. Transfer syrup to a storage container; cover and refrigerate for up to 3 weeks.
3. To prepare pancakes: Pour mix into a large bowl. Whisk eggs and water; stir into dry ingredients just until moistened.
4. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Reheat syrup if desired; serve with pancakes. Yield: 16 pancakes (1-1/2 cups syrup).
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