Cranberry Cornmeal Pancakes

Cranberry pancakes get flavor and texture from the orange juice and cornmeal. Make them with fresh or dried cranberries.

No ratings yet

Servings to 8 servings

Course cranberries, Pancakes and Waffles

Cuisine American

Prep Time 7

Cook Time 15

Ingredients

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

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.

*Use stone-ground cornmeal for even more texture.

Keyword cornmeal pancakes, cranberry pancakes

Tried this recipe?Let us know how it was!