Homemade Cranberry Pancakes Food

CRANBERRY, ORANGE AND PECAN PANCAKES

Steps:

• For the cranberry, orange and pecan sauce: Combine the cranberries, granulated sugar, cinnamon, allspice, nutmeg, cinnamon stick, orange zest and juice and 1/2 cup water in a medium pot. Bring to a boil over medium heat, then reduce to a simmer and cook until some cranberries burst but some still remain whole, 8 to 10 minutes. Cool completely, remove the cinnamon stick and stir in the pecans.
• For the pancake batter: Mix the flour, brown sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, vanilla and eggs in a separate bowl. Make a well in the middle of the dry ingredients and pour the milk mixture into the well. Gently whisk until combined, but do not overmix, as it will make your pancakes chewy. Let the batter rest for 20 minutes.
• Meanwhile, chop 1 cup of the pecans and set the remaining 1/2 cup aside.
• Heat a large nonstick or cast-iron skillet and coat with about 2 tablespoons butter. Add a scant 1/2 cup batter per pancake to your pan, leaving space between each. Sprinkle a handful of the chopped pecans in each. Cook until you see bubbles on the sides and in the center of the pancakes, 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes. Remove from the pan to a flat surface to cool a few minutes. Cook the rest of the pancakes in butter in batches.
• Hold a pancake flat and use a paring knife to make a 1/2-inch horizontal cut in the top. Slip the knife in horizontally and move it back and forth while turning the pancake to make a pocket. Repeat with all the pancakes. Spoon some sauce inside each pocket. (See Cook's Note.) Make stacks of stuffed pancakes on a serving platter. Or, stuff a few and serve with the remaining sauce on the side. Top with the reserved pecan halves for garnish.

CRANBERRY ORANGE PANCAKES

Steps:

• In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.

CRANBERRY PANCAKES

Steps:

• Bring 2 inches of water to 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 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.

CRANBERRY PANCAKES

Steps:

• In 2-quart saucepan, heat Cranberry Sauce ingredients to a gentle boil; cook 5 to 10 minutes or until thickened.
• Meanwhile, heat large skillet or griddle over medium-high heat, greasing or spraying if necessary.
• In large bowl, mix Bisquick mix, 2 tablespoons sugar, the cinnamon, nutmeg and ginger. Stir in remaining Pancake ingredients.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbly on top and set on the edges. Turn, and cook on second side.
• Serve pancakes topped with cranberry sauce.

BISQUICK CRANBERRY PANCAKES WITH CRANBERRY SYRUP

Steps:

• Combine Bisquick, egg and milk in a mixing bowl and beat with mixer until smooth.
• Fold in the 1/2 cup of cranberry sauce.
• Heat butter, as needed in griddle and pour 1/4 cup of batter into pan to make pancakes.
• When bubbles appear around the edges, flip over until done.
• Meanwhile make the cranberry syrup. Heat the 1 1/2 cups of cranberry sauce left and the corn syrup in a saucepan on low heat for 10 minutes. Serve with the pancakes. Enjoy.

CRANBERRY BAKED PANCAKES-ARSENIC AND OLD LACE B&B INN

Steps:

• Heat oven to 350 degrees.
• Prepare pancake mix according to package directions and set aside.
• Pour melted butter in 9" pie plate. Place apple slices in bottom of pie plate; arrange cranberries on top of apples.
• Sprinkle cinnamon and drizzle syrup over apples; carefully pour batter on top.
• Bake at 350 degrees for 30-35 minutes or until top springs back when touched. Loosen edges and invert onto serving plate. Cut in wedges and serve with warm maple syrup or fresh apple butter.

HOMEMADE CRANBERRY PANCAKES

Steps:

• 1. Combine the flour, sugar, salt, baking powder, and cinnamon, stirring together with a whisk works very well. Add the cranberries, whisk gently, until well distributed.
• 2. Measure out the milk, add the oil, and the beaten egg, to the measuring cup with the milk. Mix well.
• 3. Pour wet ingredients into dry, stir gently, use a rubber spatula at this stage, stir just enough to combine and moisten, there will be large lumps, don't worry about that.
• 4. Put the batter aside, to rest a few minutes.
• 5. Preheat a non-stick skillet, seasoned with vegetable oil (Put a little oil on a paper towel, and wipe over bottom and halfway up sides of pan.) over medium low heat until a drop of cold water skitters, sizzles, and evaporates.
• 6. Pour pancake batter, by 1/4 cupfuls, into hot skillet.
• 7. When the surface begins to bubble, and the edges look dry, gently turn them over.
• 8. Turn only once.
• 9. Serve with either regular syrup (not maple, it would overwhelm) or a little bit of butter and a dash of cinnamon sugar.