Food recipes
Cranberry Pancakes
Cranberry Pancakes Ingredients: cranberries, dried, sweetened wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched cornmeal, degermed, une...
Cranberry Pancakes
Ingredients:
cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
oil, canola
Directions:
Bring 2 inches of water to boil in a small saucepan.
Add cranberries, boil for 2 minutes.
Drain and cool for 5 minutes.
Meanwhile, whisk all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
Coarsely chop the cranberries; stir into the milk mixture.
Stir the milk mixture into the dry ingredients just until combined.
Coat a griddle or nonstick skillet with cooking spray; heat over medium heat.
Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes.
Flip and continue cooking until browned, 1 to 2 minutes more.
Repeat with the remaining batter.
Ingredients:
cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
oil, canola
Directions:
Bring 2 inches of water to boil in a small saucepan.
Add cranberries, boil for 2 minutes.
Drain and cool for 5 minutes.
Meanwhile, whisk all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
Coarsely chop the cranberries; stir into the milk mixture.
Stir the milk mixture into the dry ingredients just until combined.
Coat a griddle or nonstick skillet with cooking spray; heat over medium heat.
Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes.
Flip and continue cooking until browned, 1 to 2 minutes more.
Repeat with the remaining batter.