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Prep Time: 8 Minutes Cook Time: 5 Minutes |
Ready In: 13 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Beat milk, melted butter, and egg together in a bowl.
2. 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.
3. 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.
4. Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
5. Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.
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