Cranberry Cornmeal Pancakes
Cranberry pancakes get flavor and texture from the orange juice and cornmeal. Make them with fresh or dried cranberries.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 6 to 8 servings 1x
- Category: Pancakes and Waffles, Cranberries
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal*
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- Dash salt
- 2 large eggs
- 6 ounces thawed orange juice concentrate (about 2/3 cup)
- 2 teaspoons finely grated orange zest, optional
- 1 cup milk
- 4 tablespoons melted butter
- 1 cup sweetened dried cranberries (or use 1 cup of fresh chopped cranberries mixed with 3 tablespoons sugar)
Instructions
- If using fresh chopped cranberries, toss in a bowl with 3 tablespoons of sugar and set aside.
- Combine the flour, cornmeal, baking powder, sugar, baking soda, and salt. Whisk or stir to blend the dry ingredients thoroughly.
- In another bowl, beat the eggs with the orange juice concentrate, orange zest, milk, and melted butter.
- Stir wet ingredients into the dry ingredients until blended; fold in cranberries.
- Coat a skillet or griddle with oil and then place it over medium low heat.
- Measure about 1/4 cup of batter for each pancake; spread gently to a round shape in the skillet.Cook for about 1 to 1 1/2 minutes on each side.
Notes
*Use stone-ground cornmeal for even more texture.
Find it online: https://classic-recipes.com/cranberry-pancakes/