Cranberry Buttermilk Pancakes Recipes

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!

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.

CRANBERRY BUTTERMILK PANCAKES

Steps:

• Add flour, baking powder, salt, and sugar together in bowl and stir.
• Add in eggs, buttermilk, vanilla and oil and mix well.
• Heat pan to medium and pour 1/4 cup batter for each pancake. Cook for 3-4 minutes and flip. Cook until done.
• Stack 3 pancakes and top wth 1/2 cup of left over cranberry sauce.

TOASTED WALNUT BUTTERMILK PANCAKES WITH CRANBERRY MAPLE SYRUP

Steps:

• In a small saucepan combine the syrup with the cranberries, simmer the mixture, covered for 5 minutes, or until the cranberries have burst, and keep the syrup warm, covered. In a bowl stir together the flour, the sugar, the baking soda, the salt, the cinnamon, and the walnuts. In a small bowl stir together the buttermilk, the egg, and 1 tablespoon of the butter, add the buttermilk mixture to the flour mixture, and stir the batter until it is just combined.
• Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the additional butter. Spoon 1/4-cup measures of the batter onto the griddle and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof plate and keep them warm in the oven. Serve the pancakes with the syrup.

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.