Pumpkin-Cranberry Pancakes

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Pumpkin-Cranberry Pancakes Recipe
Related post: Resolutions
Adapted  from Bon Appetit, December 1996
See more recipes here

Ingredients

  • 2 cups all purpose flour
  • 6 tablespoons (packed) brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 2/3 cups buttermilk
  • 3/4 cup canned solid pack pumpkin
  • 3 large eggs
  • 2 tablespoons canola oil
  • 1 cup fresh cranberries
  • Also, 4 tablespoons (about) butter & pure maple syrup

Directions

Preheat oven to 250°F. Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs and oil in medium bowl until well blended. Add to dry ingredients and whisk until smooth.

Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.

Serve pancakes hot with maple syrup.

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January 6, 2011 · 1:31 am

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