Cranberry Buttermilk Pancakes In A Jar Food

BUTTERMILK PANCAKES WITH APPLE CRANBERRY COMPOTE

Steps:

• Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and granulated sugar until pale yellow, frothy and doubled in volume, about 10 minutes. Meanwhile, melt 3 tablespoons of the butter and cool to room temperature. In a separate bowl, mix the flour, baking powder and salt. Whisk the buttermilk into the dry ingredients and blend until it becomes a smooth paste. Add in the melted butter. Use a rubber spatula to fold the beaten eggs into the batter. Hold the batter at room temperature until ready to cook.
• Heat a 14-inch skillet or griddle pan to medium-high heat. Place 1 tablespoon of the butter on the skillet and ladle out 2 ounces of the batter. When the top of the pancake starts to bubble, use a large metal spatula to flip, and then cook on the other side until brown, 3 to 5 minutes. Repeat for the remaining batter, about 6 pancakes total, adding butter to the griddle before each pancake. Stack three pancakes on each plate and serve with the remaining 2 tablespoons butter, confectioners' sugar, some maple syrup and the Apple Cranberry Compote.
• In a medium saucepot set over medium heat, add the cranberries, granulated sugar, honey, salt, apples, cinnamon, lemon juice and zest, and bring to a simmer. Reduce the heat to low, stir and continue cooking until the apples start to break down and the cranberries begin to pop, about 15 minutes. Remove from the heat and serve warm.

CRISPY CRANBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl, mix together the buttermilk and flour until well combined. Whisk in the egg, cinnamon and vanilla. Add the baking soda and whisk to combine. Fold in the cranberries.
• Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4" diameter pancake. Continue until you can't fit any more pancakes in your pan.
• Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip.
• Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.
• Continue to cook the pancakes until the batter is gone, adding 2 Tbsp butter to your pan between each batch.
• Enjoy!

PANCAKE MIX IN A JAR

Steps:

• Combine the first 5 ingredients. Transfer to a 1-qt. jar with a tight-fitting lid. Cover and store in a cool, dry place for up to 6 months. Yield: 2 batches (3 cups total)., To prepare pancakes: Place 1-1/2 cups mix in a large bowl. In another bowl, whisk egg, milk and oil. Stir in dried fruit if desired. Stir into pancake mix just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown.

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 OATMEAL COOKIE LAYERED PANCAKE JARS

Steps:

• To make Cookie Pancake Mix, mix Bisquick mix, baking powder, cinnamon and brown sugar in medium bowl.
• In clean quart jar, add oats, followed by Bisquick mixture, and then fresh cranberries. Press each layer down with back of spoon to gently compact it before adding the next layer. Top the jar with a lid and ring.
• To make the pancakes, dump contents of jar into large bowl. Add milk, egg, vanilla and butter, and stir until combined. Batter will be a little lumpy.
• Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on the surface, about 3 minutes. Turn, and cook on other side 2 minutes. Repeat with remaining batter.
• Serve pancakes with maple syrup, if desired.

BUTTERMILK PANCAKE MIX IN A JAR

Steps:

• -------pancakemix-------.
• Sift the ingredients together well.
• Store in a container with a tight-fitting lid--------pancakes--------.
• Mix ingredients with 1 1/2 cups pancake mix until blended together.
• Let it stand five minutes.
• Cook pancakes.
• --------Notes-------.
• Use the mix within 6 months of when you make it.
• The pancakes made from this mix aren't as sweet as those made from Aunt Jemima mix, but they are good.
• You can always add sugar, of course.
• If you can't find buttermilk powder in your local grocery store, try a bulk food store.

APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP

Steps:

• To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
• Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
• Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
• To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.

PANCAKE MIX MASON JARS

Steps:

• In a large mixing bowl, combine the flour, milk, sugar, baking powder and soda with a whisk until mix is fully blended.
• With a shifter, gently shift through the mix a few times to remove any lumps and make sure that it is a smooth and even consistency.
• Once smooth, transfer to your large-sized mason jar for storage, or measure out into smaller mason jars for gifts!
• Mix 1 cup of mix with 3/4 cup of water to create batter.
• 1/4-1/2 cup of batter per pancake for desired size.

CRANBERRY BUTTERMILK PANCAKES

Steps:

• In a medium bowl, stir together the flour, baking soda and salt. In a large bowl, combine the buttermilk, butter and egg yolks.
• In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.
• Heat a lightly buttered griddle over medium-high. For each pancake, pour 1/4 cup of the batter on the hot surface to form a 4-inch circle. Sprinkle a few cranberries over the top. Cook until the top is set, about 2 minutes. Flip the pancakes and continue cooking until golden, about 1 minute longer. Transfer to a large plate and keep warm while you cook the remaining pancakes.
• Top with syrup and serve fresh berries on the side.