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Full Online Book HomeLearning KitchenBreakfastandbrunches - Pancakes - Cranberry Cornmeal Pancakes
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Breakfastandbrunches - Pancakes -  Cranberry Cornmeal Pancakes Post by :somar1 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2697

Click below to download : Breakfastandbrunches - Pancakes - Cranberry Cornmeal Pancakes (Format : PDF)

Breakfastandbrunches - Pancakes - Cranberry Cornmeal Pancakes

Basking in the great outdoors works up a healthy appetite, but no one wants to spend time measuring and mixing ingredients and washing pots and pans. The solution? Premeasure and mix dry ingredients in a large sealable plastic bag to which only a few liquids need to be added. Snip a hole in one corner to create a "piping bag" and squeeze the batter onto the griddle for no-fuss pancakes.

3/4 cup dried cranberries
2-1/4 cups all-purpose flour
3/4 cup powdered buttermilk (Saco brand is good)
3/4 cup cornmeal
3 tablespoons sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, well beaten
2 tablespoons vegetable oil


Combine the cranberries and 3 tablespoons boiling water in a small bowl and let steep for 15 minutes. Drain the cranberries and set aside.

Combine flour, buttermilk, cornmeal, sugar, baking soda, baking powder and salt in a large bowl and mix well. Heat a large griddle or skillet over medium heat. Add the eggs, oil, and 2 cups water to the flour mixture and mix well to incorporate all lumps.

Pour 1/4 cupfuls of batter onto the hot griddle to form pancakes. Sprinkle plumped cranberries on the batter and cook until the batter bubbles and the edges of the pancakes begins to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Repeat until all batter is used and serve pancakes immediately.

Makes 24 four-inch pancakes

Source: Country Living - August 2002
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