“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.”
READY IN:
13mins
SERVES:
2
YIELD:
6 medium pancakes
UNITS:
US

Ingredients Nutrition

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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