LEFTOVER CRANBERRY SAUCE PANCAKES WITH PECANS
These cranberry sauce pancakes help make quick work of Thanksgiving leftovers. Cranberries, pecans, and whole-wheat flour make for a rib-sticking pile of pancakes just perfect for the day after - or any day.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and nutmeg.
- In a medium bowl, beat the eggs. Whisk in the milk, cranberry sauce, butter, and vanilla.
- Pour the wet ingredients over the dry and whisk together just until incorporated. Stir in the pecans.
- Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired (it's not necessary if you're using non-stick equipment), and pour 1/3 cupfuls onto hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minute. Flip and cook for another minute until golden brown on both sides and cooked through.
- Serve topped with maple syrup, an extra spoonful of cranberry sauce, and a sprinkling of chopped pecans, if desired.
CRANBERRY, ORANGE AND PECAN PANCAKES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 12 large pancakes
Number Of Ingredients 17
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.
25 DELICIOUS WAYS TO USE LEFTOVER CRANBERRY SAUCE
Try any of these delicious leftover cranberry sauce recipes to breathe new life into a festive favorite. Between the muffins and meatballs, you might want to make extra on purpose.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SCONES WITH LEFTOVER CRANBERRY SAUCE
I had some leftover cranberry sauce after thanksgiving and decided to make scones with. It came out delicious. If you don't eat eggs, you may want to try this recipe. I hope you like it.
Provided by brooklfanny
Categories Breakfast
Time 40m
Yield 8 scones, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, nutmeg (optional) and salt. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Gently fold in cranberry sauce. In a small bowl,(with one or two stirs) mix the half and half, vanilla extract, and sour cream together. Make a hole in the middle of the flour mixture and pour the liquid mixture in, and start to gently incorporate liquid mixture into flour mixture. On a lightly floured surface, knead dough gently, about 5 times. Pat into a 1-inch this round. cut into 8 wedges; place in a lightly greased baking sheet 2 inches apart. Brush tops with remaining tablespoon half and half; sprinkle with remaining tablespoon sugar. Bake until golden brown. 15 minutes (know your oven some ovens may need a few more minutes). Let cool on a wire rack. you can also eat warm.
- You may drizzle with white chocolate sauce or white chocolate sauce.
Nutrition Facts : Calories 403.6, Fat 19.1, SaturatedFat 11.9, Cholesterol 51.4, Sodium 397.2, Carbohydrate 53.1, Fiber 1.4, Sugar 19.5, Protein 5.3
CRANBERRY PANCAKES
This is a great fall recipe and you can use either fresh or frozen cranberries. Fresh cranberries can be frozen for up to one year in an airtight freezer bag.
Provided by Richie La Monica
Categories Breakfast
Time 13m
Yield 6 medium pancakes, 2 serving(s)
Number Of Ingredients 9
Steps:
- Beat milk, melted butter, and egg together in a bowl.
- Mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour.
- Cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. Microwave on high and stir every 15 seconds till cranberries start to bubble. Let cool and add to pancake mixture.
- Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
- Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.
Nutrition Facts : Calories 494.4, Fat 17.9, SaturatedFat 10.3, Cholesterol 136.3, Sodium 1128.1, Carbohydrate 71, Fiber 2.9, Sugar 15.9, Protein 12.8
CRANBERRY PECAN SAUCE
Make and share this Cranberry Pecan Sauce recipe from Food.com.
Provided by Mike Pellerin
Categories Thanksgiving
Time 20m
Yield 2 1/4 Cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash cranberries and pick over, removing any stems.
- Place in pot with the sugar.
- Zest the orange and add to mixture.
- Juice the orange into measuring cup, and add enough water to make 1 cup. Add to mixture.
- Add the salt and allspice.
- Bring to boil, then reduce heat to simmer.
- Simmer about 10 minutes until large bubbles stack up on each other.
- Stir in chopped pecans and remove from heat.
- Allow to cool, then refrigerate.
Nutrition Facts : Calories 290.2, Fat 10, SaturatedFat 0.9, Sodium 42.9, Carbohydrate 52.6, Fiber 5.5, Sugar 43.4, Protein 1.8
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