I meant to take pictures this weekend, but no, there's no picture here. Why? Well, let's just say that I'm not exactly fully functional in the morning when I first wake up. It's kind of frightening that I allow myself to play with fire and cook breakfast. If local safety laws were to be strictly followed, I'd probably be banned from cooking before taking a hot shower and having a couple cups of coffee. Operate a camera in that pre-shower, pre-caffeine state? No way.
Maybe I'll add a picture later this week if I make these pancakes again when I'm more awake.
But nonetheless, I've been making cranberry pancakes the last few weekends for my lovely (and now picky) pregnant wife who loves them. I'm pretty fond of them, too. The berries cut the sweetness of the batter nicely in a way that blueberries don't It's a shame we don't use cranberries more frequently, but this week - Thanksgiving week - seems like a good one to share the recipe.
There are two keys to this recipe - first, make sure you have good fresh cranberries, light and hollow, well rinsed. Second, make sure you sugar them up before putting them into the pancakes. The sugar cushions the tartness of the berries and I think helps break them down a little as they cook.
If you don't like the basic pancake recipe here, you can use any pancake recipe you like as the base. Buttermilk or buckwheat would be especially good.
2 cups All-Purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 big pinch kosher salt (1/2 teaspoon, maybe)
1 3/4 cups skim milk
2 tablespoons butter, melted.
2 cups cranberries, stems picked off
1 tablespoon sugar
Additional butter for the pan
Put an oven-safe plate into a 200 F oven.
Wash your cranberries, but do not dry them too much. Mix with 1 tablespoon sugar to get the sugar to stick to the moist berries.
Mix the dry ingredients together in a bowl. In a smaller bowl, mix the wet ingredients together. (Here's a tip - To prevent the eggs from cooking from the hot butter, add the melted butter to the milk, then add the eggs.) Mix the wet ingredients into the dry ingredients, taking care not to stir too much.
Melt a little butter into the skillet over a medium-high flame. Once the butter is melted, take a 1/3 cup measure of batter and pour it into the skillet, pouring always into the center of the blob on the skillet. Repeat 2 or three times, leaving space between blobs.
After about twenty seconds, put about 5-10 cranberries into each pool. Let the pancakes cook until you see bubbles come up in the middle of the cake. Check the edges of each cake carefully by lifting them with a spatula. When the underside looks golden brown, flip the pancakes over and cook until the other side is also golden brown.
Remove the pancakes to the plate in the oven to keep warm until you are done. Repeat until you work through all the batter and cranberries.
Serve with warmed maple syrup. Butter is optional and probably not necessary with this recipe, but hey, they're your arteries!