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Cranberry Pancakes

Source: © EatingWell Magazine
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  2 servings, 2 pancakes each
Start your day off right with these easy pancakes, packed with cranberry’s sour spike. One of you can make the coffee and heat the maple syrup while the other makes the pancakes. It’s instant relationship bliss.
RECIPE INGREDIENTS
1/2 cup  fresh cranberries
1/4 cup  all-purpose flour
2 tablespoons plus 2 teaspoons   whole-wheat flour
1 tablespoon   yellow cornmeal
1 tablespoon   sugar
1/2 teaspoon   baking powder
1/8 teaspoon   salt
1/8 teaspoon   ground nutmeg or 1/4 teaspoon vanilla extract
6 tablespoons  nonfat milk
2 tablespoons   pasteurized egg substitute, such as egg Beaters
1 1/2  teaspoons walnut or canola oil
Cranberry Pancakes Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   2 servings, 2 pancakes each
Calories: 189
Fat. Total: 4g
Fiber: 3g
Carbohydrates, Total: 34g
Sodium: 336mg
% Cal. from Fat: 19%
Cholesterol: 1mg
Protein: 6g
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: Juanita Reviewed: 05/14/2010
Very good. Recipe does not say what to do with the water from the cranberries. I mixed it in and believe that is what is required as the batter would be too thick for me otherwise. I used scissors to chop the cranberries in the water after they were cooked. Used Pure maple syrup for the pancake syrup. Would make again and would recommend
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