Cranberry Buttermilk Pancake Mixjar Recipes

CRISPY CRANBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl, mix together the buttermilk and flour until well combined. Whisk in the egg, cinnamon and vanilla. Add the baking soda and whisk to combine. Fold in the cranberries.
• Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4" diameter pancake. Continue until you can't fit any more pancakes in your pan.
• Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip.
• Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.
• Continue to cook the pancakes until the batter is gone, adding 2 Tbsp butter to your pan between each batch.
• Enjoy!

CRANBERRY BUTTERMILK PANCAKES

Steps:

• Preheat griddle on medium low heat. Be sure the griddle is fully heated through before adding pancake batter.
• In large bowl, sift together flour, baking powder, baking soda, sugar, and salt. Make a well in the center.
• In a separate bowl, mix together eggs, zest, buttermilk, and melted butter. Pour wet ingredients into bowl with the dry ingredients. Stir very gently by folding liquid into dry ingredients. You want your batter to be lumpy.
• Grease hot grill with butter. Place large spoonful of batter onto grill. Top each pancake with 8-12 cranberries, then dot the top of each cranberry with a bit of batter to prevent the pancake from sticking to the grill after you flip it. Do not flip until the pancake has lots of bubbles and the bottom is a golden brown. Flip only once and do not smash down with your spatula.
• Serve with pure maple syrup. YUM!

BUTTERMILK PANCAKES WITH APPLE CRANBERRY COMPOTE

Steps:

• Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and granulated sugar until pale yellow, frothy and doubled in volume, about 10 minutes. Meanwhile, melt 3 tablespoons of the butter and cool to room temperature. In a separate bowl, mix the flour, baking powder and salt. Whisk the buttermilk into the dry ingredients and blend until it becomes a smooth paste. Add in the melted butter. Use a rubber spatula to fold the beaten eggs into the batter. Hold the batter at room temperature until ready to cook.
• Heat a 14-inch skillet or griddle pan to medium-high heat. Place 1 tablespoon of the butter on the skillet and ladle out 2 ounces of the batter. When the top of the pancake starts to bubble, use a large metal spatula to flip, and then cook on the other side until brown, 3 to 5 minutes. Repeat for the remaining batter, about 6 pancakes total, adding butter to the griddle before each pancake. Stack three pancakes on each plate and serve with the remaining 2 tablespoons butter, confectioners' sugar, some maple syrup and the Apple Cranberry Compote.
• In a medium saucepot set over medium heat, add the cranberries, granulated sugar, honey, salt, apples, cinnamon, lemon juice and zest, and bring to a simmer. Reduce the heat to low, stir and continue cooking until the apples start to break down and the cranberries begin to pop, about 15 minutes. Remove from the heat and serve warm.

CRANBERRY BAKED BUTTERMILK PANCAKES

Steps:

• Place flour, buttermilk, eggs, and oil in a large mixing bowl. Stir until just combined {batter will be lumpy}. Gently fold in dried cranberries.
• Place batter in a 9x13" baking dish coated with non-stick cooking spray. Drop cranberry sauce by spoonfuls on top of batter; use a knife to swirl cranberry sauce throughout batter, creating a marbled effect.
• Bake at 425 degrees for 25-32 minutes, until puffed up and lightly golden browned on top.
• Serve with maple syrup.
• Add a pinch of ground cinnamon, nutmeg, and/or cloves, or even orange zest, to the batter, if you'd like.

BUTTERMILK CRANBERRY MUFFINS

Steps:

• Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.

PANCAKE MIX IN A JAR

Steps:

• Combine the first 5 ingredients. Transfer to a 1-qt. jar with a tight-fitting lid. Cover and store in a cool, dry place for up to 6 months. Yield: 2 batches (3 cups total)., To prepare pancakes: Place 1-1/2 cups mix in a large bowl. In another bowl, whisk egg, milk and oil. Stir in dried fruit if desired. Stir into pancake mix just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown.

APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP

Steps:

• To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
• Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
• Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
• To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.

CRANBERRY PANCAKES

Steps:

• Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.
• For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
• Serve with butter, if desired, and reserved syrup.

CRANBERRY PANCAKES

Steps:

• Beat milk, melted butter, and egg together in a bowl.
• 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.
• 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.
• Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
• Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.

CRANBERRY PANCAKES

Steps:

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

CRANBERRY BUTTERMILK PANCAKES (LOWFAT)

Steps:

• 1. Mash chopped cranberries with sugar and set aside. (I also finely chop up walnuts to add about 1/4 cup)
• 2. In a large bowl, sift together dry ingredients. In a seperate bowl, beat egg until fluffy, then add buttermilk, honey and oil. Make a well in dry ingredients and slowly pour in buttermilk mixture. Stir just enough to combine.
• 3. Spray preheated griddle with nonstick oil. Ladle batter onto griddle. Sprinkle with cranberries and nuts if desired. Turn pancakes when half the bubbles burst, and briefly cook on the other side until golden.