Cranberry Walnut Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A specialty recipe from the 1774 Inn in Phippsburg, Maine. I usually prefer waffles to pancakes, but these look so good I had to post the recipe here for safekeeping. Ingredients:
1 1/2 cups flour |
1/2 cup whole wheat flour (or graham flour) |
2 teaspoons baking powder |
1 tablespoon sugar |
1 teaspoon baking soda |
3 eggs |
2 cups buttermilk |
1/4 cup canola oil (or vegetable oil) |
2/3 cup cranberries (coarsely chopped) |
1/3 cup walnuts (chopped) |
Directions:
1. Mix dry ingredients in a large bowl and set aside.
2. In a small bowl, beat eggs. Add oil and buttermilk, Beat together, and set aside.
3. Preheat griddle to 400 degrees.
4. Just before cooking, add wet ingredients to dry and stir just until mixed, then fold in cranberries and walnuts; stir just until mixed and drop onto hot griddle by 1/3 cupfuls. Flip pancake over when light brown on the bottom.
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