Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Jackie Mills, R.D.
Recipe by Coastal Living November 2011

Gallery

Credit: Luca Trovato

Recipe Summary test

prep:
10 mins
cook:
8 mins
total:
18 mins
Yield:
Makes 8 to 10 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries.

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  • Pour 1/3 cup batter for each pancake onto a lightly greased hot griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with Cranberry-Maple Syrup.

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