I can find endless uses for cranberries – they are one of my favorite berries. The berries in today’s recipe came from Mikita Farms in Farmington, near Souris, PEI. You can see the photos of them wet harvesting the cranberries last fall by clicking here. I bought a huge bag of cranberries because they freeze really well and I make a multitude of recipes with them throughout the year.
In this recipe, I use the cranberries in pancakes. I have combined and blended four key ingredients in this recipe to give the pancakes a rich flavour – eggnog, mashed banana, grated orange rind, and cranberries. The berries can either be fresh or frozen. I simply chop the berries in half before stirring them into the pancake batter.
Cranberry-Banana Pancakes
Ingredients:
1 extra large egg
2½ tbsp cooking oil
½ cup eggnog
½ cup whole milk
½ tsp vanilla
2 tbsp mashed banana
1 cup flour
1 tbsp baking powder
2½ tbsp sugar
¼ tsp salt
¼ tsp cinnamon
⅛ tsp nutmeg
1½ tsp grated orange rind
¾ cup chopped cranberries, fresh or frozen
Method:
Assemble ingredients.
In medium-sized bowl, whisk together the egg, oil, eggnog, milk, and vanilla. Add the mashed banana.
In separate bowl, combine flour, baking powder, salt, sugar, cinnamon, nutmeg, and grated orange rind.
Whisk the dry ingredients together to mix thoroughly.
Stir flour mixture into wet ingredients. Stir just until combined.
Stir in cranberries.
Let batter sit for apx. 5 minutes before cooking pancakes. Batter will be lumpy.
Heat non-stick frying pan over medium-high heat. Use paper towel to lightly grease pan with oil.
Pour apx. ⅓ cup of batter into hot frying pan and cook pancakes until surface bubbles appear and the top appears dry and set. Gently lift the edge of a pancake – if it is lightly browned, flip the pancakes over with a wide spatula. Cook 1-2 minutes until pancake is lightly browned underneath.
Transfer pancakes to a heatproof plate or cookie sheet and place in oven set to warming temperature to keep pancakes warm while cooking remaining pancakes.
Serve with a pat of butter, maple syrup, or your favourite topping and fresh fruit.
Yield: Apx. 8 – 5” pancakes
Ingredients
- 1 extra large egg
- 2½ tbsp cooking oil
- ½ cup eggnog
- ½ cup whole milk
- ½ tsp vanilla
- 2 tbsp mashed banana
- 1 cup flour
- 1 tbsp baking powder
- 2½ tbsp sugar
- ¼ tsp salt
- ¼ tsp cinnamon
- 1/8 tsp nutmeg
- 1½ tsp grated orange rind
- ¾ cup chopped cranberries, fresh or frozen
Instructions
- Assemble ingredients.
- In medium-sized bowl, whisk together the egg, oil, eggnog, milk, and vanilla. Add the mashed banana.
- In separate bowl, combine flour, baking powder, salt, sugar, cinnamon, nutmeg, and grated orange rind. Mix well.
- Stir flour mixture into wet ingredients. Stir just until combined. Stir in cranberries. Let batter sit for apx. 5 minutes before cooking pancakes. Batter will be lumpy.
- Heat non-stick frying pan over medium-high heat. Use paper towel to lightly grease pan with oil.
- Pour apx. 1/3 cup of batter into hot frying pan and cook pancakes until surface bubbles appear and the top appears dry and set. Gently lift the edge of a pancake – if it is lightly browned, flip the pancakes over with a wide spatula. Cook 1-2 minutes until pancake is lightly browned underneath.
- Transfer pancakes to a heatproof plate or cookie sheet and place in oven set to warming temperature to keep pancakes warm while cooking remaining pancakes.
- Serve with a pat of butter, maple syrup, or your favourite topping and fresh fruit.
