Guest Author - Deborah Adams
Cranberry Pancakes
1/2 c. whole-wheat flour
1/2 c. unbleached white flour
2/3 c. cornmeal
1/3 c. rolled oats
2 tsp baking powder
4 tsp sugar
1/2 tsp baking soda
2 eggs
1 c. applesauce
1 c. milk
3 Tbsp melted butter
1 c. cranberries
1/4 c. sugar
Mix together all dry ingredients except 1/4 cup sugar. Blend eggs and applesauce in blender. Add milk and butter, then dry mixture and mix well. Put cranberries and remaining sugar in food processor and blend until chopped (leave some big chunks). Stir processed cranberries into batter. Make pancakes as usual. Serve with favorite syrup, fruit, whipped cream or sour cream.
Cranberry and Blueberry Pancakes
1-1/2 c. flour
1-1/2 Tbsp sugar
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
2 eggs, separated
2 c. buttermilk
1/4 c. butter, melted and room temp
1 c. frozen blueberries, thawed
1 c. frozen cranberries, thawed
Sift the dry ingredients into a bowl. In a separate bowl, mix together the egg yolks, buttermilk and butter. Add the flour mixture to the eggs and blend. Beat the egg whites until stiff, but not dry, and fold into batter. Make pancakes on a hot griddle. Sprinkle berries on top. Flip and cook until golden brown. Serve on heated plates with warm syrup.
Cranberry Ricotta Pancakes
2 c. ricotta
2 c. fresh cranberries
2 c. flour
1/4 c. sugar
2 tsp vanilla
2 tsp baking powder
dashes of cinnamon and nutmeg
6 eggs, separated
Beat egg whites until stiff. In another bowl, mix other ingredients, then fold in egg whites. Cook on hot buttered griddle until golden on each side. Great with your favorite syrup or sauce. Serves 4
Cranberry Walnut Pancakes
1-1/2 c. white flour
1/2 c. whole wheat or graham flour
2 tsp baking powder
1 Tbsp sugar
1 tsp baking soda
3 eggs
2 c. buttermilk
1/4 c. canola or vegetable oil
2/3 c. cranberries (coarsely chopped)
1/3 c. walnuts (chopped)
Mix dry ingredients in a large bowl and set aside. In a small bowl, beat eggs - add oil and buttermilk; beat together; set aside. Preheat griddle to 400 degrees - just before cooking, add wet ingredients to dry and stir just until mixed, then fold in cranberries and walnuts; stir just until mixed and drop onto hot griddle by 1/3 cupfuls. Flip pancake over when light brown on the bottom. Makes approx. 12 pancakes
