In a word, SWEET...I cut the amount of chips and cranberries by half as given the small amount of batter 1/2 cup each seemed like a lot. Even so, I probably could have done without the added sugar. I used white whole wheat flour, regular oats and 1/4t soda (to avoid a "chemical" flavor) with fine results, and nonfat plain yogurt instead of buttermilk, stirring gently so as not to release too much whey. The consistency of the batter seemed about right; not too thin and needing just a bit of help to spread out, although the pancakes took several minutes (more than 3) to cook on the first side. For me this made 7 pancakes. I try to avoid the candy-for-breakfast type entrees but this is a good, "different" recipe I would make again.
Cranberry Hootycreek Pancakes
White chocolate and cranberries make these Hootycreek Pancakes something to savor in the early morning hours.
Yield: Serves 4
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats, uncooked
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 2 tablespoons oil
- 1 egg, beaten
- 1/2 cup white chocolate chips
- 1/2 cup sweetened dried cranberries
- In a bowl, mix flour, oats, sugar, baking powder, baking soda and salt. Add vanilla, buttermilk, oil and egg; stir until well blended. Stir in white chocolate chips and cranberries.
- In a large, lightly greased griddle over medium heat, drop batter by 1/4 cupfuls. Cook for about 3 minutes, until tops start to form bubbles.
- Flip and cook 2 additional minutes, or until both sides are golden.
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Cranberry Hootycreek Pancakes Recipe at a Glance
- COURSE: Breakfast/Brunch
- PUBLICATION: Gooseberry Patch
More Recipes for Breakfast/Brunch