cornmeal cranberry pancakes
Ingredients:
  • (3/4 cup) dried cranberries
  • (2 1/4 cups) all-purpose flour
  • (3/4 cup) powdered buttermilk
  • (3/4 cup) cornmeal
  • (3 Tbsp.) sugar
  • (2 tsp.) baking soda
  • (1 tsp.) baking powder
  • (1/4 tsp.) salt
  • (3 large) eggs, well beaten
  • (2 Tbsp.) vegetable oil
Servings

24

Breakfast

Cornmeal Cranberry Pancakes

Crunchy cornmeal pancakes studded with tart cranberries.

Preparation Time

About 15 minutes

Cook Time

About 20 minutes

    Instructions

  1. 1In a small bowl, cover cranberries with 3 Tbsp. boiling water. Set aside 15 minutes.
  2. 2In a large bowl, mix together flour, buttermilk, cornmeal, sugar, baking soda, baking powder and salt. Add eggs, oil and 2 cups water, stir to combine.
  3. 3Place a large skillet over medium heat. Drain cranberries.
  4. 4Pour 1/4 cup batter onto the grill for each pancake, top with a handful of cranberries and cook until bubbling. Flip and cook another 1-2 minutes. Serve and enjoy!

Nutritional Information

Serving Size: 1 pancake



Amount Per Serving:

  • Calories 109
  • Total Fat 2.2 g
  • Total Carbohydrate 18.4 g
  • Protein 3.6 g
  • Cholesterol 29 mg
  • Sodium 172 mg
  • Fiber 0.9 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Pancakes and Waffles

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.