Cranberry Buttermilk Pancakes Recipe


| 1/2/2014 8:41:00 AM


Tags: breakfast, Virginia, Lanette Lepper,

I might have gone a little crazy a few weeks ago when cranberries went on sale.  I knew I wanted to make a batch of cranberry relish to enjoy on turkey sandwiches, so I tried a recipe I found in the Ball Blue Book that called for cranberries, apples, sugar, lemon juice, and walnuts.  Even though I halved the sugar, it was still plenty sweet.  And delicious.  I might have made a ton of it.

I decided to try it in pancakes, to see if the kids liked it, too.  When I found myself making them a second time in as many days, I knew I’d found a keeper.  This recipe makes about 30 pancakes, so I freeze them to have on hand for crazy mornings.  It’s just a matter of popping them in the toaster to defrost and heat, and breakfast (or, heck… dinner!) is done.

Cranberry Buttermilk Pancakes

 

Cranberry Buttermilk Pancakes Recipe

4 cups white whole wheat flour (you can also use 2 cups all-purpose and 2 cups whole wheat)
4 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
1 cup homemade cranberry sauce/relish/chutney
4 eggs
2 tbsp oil
2 tbsp applesauce or pear sauce
3 ½ cups buttermilk (or milk kefir or runny homemade yogurt)




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