Cranberry Blueberry Pancakes

Cranberry Blueberry Pancakes with Maple Syrup

 

These cranberry blueberry pancakes are fantastic!  My husband likes them so much I have to make a batch on weekends so we have some during the week.

Sometimes you come across a combination of ingredients like those in cranberry blueberry pancakes that make you think – why didn’t I think of that before?

That’s what happened to me this year.  I had never cooked fresh cranberries for anything, but last fall my husband wanted to try fresh cranberries.  I had to google “How to cook cranberries” to even know where to start.  It was actually very easy and quick, and we started adding them to our blueberry pancakes.  The difference that fresh cranberries makes is amazing.  About the time I really wanted fresh cranberries, the season ended.  Thank goodness Publix sells frozen cranberries year round!  Try this delicious recipe for yourself and enjoy something different for breakfast this week.

Directions

Begin by rinsing about 2 cups of fresh or frozen cranberries and putting them in a boiler about half full of water.

Cranberries Rinsed and Ready to Cook

Cranberries Rinsed and Ready to Cook

Bring to a boil.  Fresh cranberries need to boil gently for about 2 minutes.  They make a neat popping sound when cooking.  Frozen cranberries will need to boil about 5 minutes.  The berries should be soft and still look like berries when you are finished cooking them.

 

Cranberries in Pot Boiling

Cranberries in Pot Boiling

Drain the cranberries in a strainer if you have one.  If not, use a slotted spoon to remove them from the water.  Pour them into a small bowl.

Next, rinse about 2 cups of fresh blueberries.  Pat dry and put them in a small bowl.

Cranberries and Blueberries in Bowls

Cranberries and Blueberries in Bowls

Ingredients for Cranberry Blueberry Pancakes

Prepare pancake batter by mixing 2 cups all purpose flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 3 tablespoons granulated sugar and 1/2 teaspoon salt in a mixing bowl.  Next mix in 2 tablespoons melted butter, 2 large eggs, 1 teaspoon vanilla and 2 cups buttermilk.  I like to use gourmet buttermilk, but regular buttermilk also works.  Mix the batter until all ingredients are blended. If it is a little thick, add a tiny bit more buttermilk.

Directions

Pour about 1/3 cup of batter using a ladle or large spoon onto a 325° nonstick griddle.  You can use a nonstick skillet on medium to medium high heat.  You want to start out with the temperature on the low side so you have time to drop the cranberries and blueberries on top of the batter.  I try to put a lot of cranberries and blueberries in each pancake and push down with a spoon.  If you don’t push them down a little they sit up too high when you flip them over.

Cranberry Blueberry Pancakes Cooking on Griddle

Cranberry Blueberry Pancakes Cooking on Griddle

After the batter looks dry around the edges flip each pancake over.  You can lift one up and look at the bottom to be sure it is not getting too brown.  After flipping, rest your spatula on top of each pancake pressing gently.  Cook for a few more minutes and lift again to be sure the batter on the bottom is getting golden.

Cranberry Blueberry Pancakes After Flipping on Griddle

Cranberry Blueberry Pancakes After Flipping on Griddle

After they are done, remove to a plate and cover with a clean dishtowel to keep warm.  Scrape the griddle or skillet to remove any cooked on pieces and begin with the next batch.  It usually takes 2 or 3 batches for me to cook all of them.  My griddle will hold about 9 at a time if they are not too large.  Serve with maple syrup for a delicious breakfast.  Enjoy!

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Cranberry Blueberry Pancakes

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Serves: 16-18 pancakes
Cooking Time: 30 minutes

Ingredients

  • 2 cups fresh or frozen cranberries - Must be boiled for 2 to 5 minutes and drained
  • 2 cups fresh blueberries- washed and patted dry
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 tablespoons melted butter
  • 2 eggs
  • 1 teaspoon vanilla

Instructions

1

Wash blueberries, pat dry and place in a small bowl.

2

Rinse cranberries and cover with water in a medium boiler. Boil gently for 2 minutes if using fresh cranberries and 5 minutes if using frozen cranberries. The cooked berries should be soft.

3

Drain cranberries and place in a small bowl.

4

In a large mixing bowl whisk together flour, baking powder, baking soda, salt and sugar.

5

In a medium mixing bowl whisk together eggs, buttermilk, melted butter and vanilla.

6

Combine liquid mixture with flour mixture and blend well.

7

Pour about 1/3 cup of batter using a ladle or large spoon onto a nonstick griddle that is set at 325° or in a nonstick skillet set to medium or medium high.

8

Drop cranberries and blueberries onto each pancake. Push berries down gently with back of a spoon.

9

Cook until edges are dry. Flip pancakes over and press gently with spatula.

10

Cook until pancakes are done and the bottoms are golden.

11

Remove from griddle or skillet to a plate. Cover with a clean dishtowel.

12

Repeat with remaining batter.

13

Serve with maple syrup.

Notes

Be sure to use buttermilk. Regular milk does not work. Be sure to cook thoroughly. You can always cut one open and check for doneness if you are not quite sure. Store leftover pancakes in small Ziploc bags in the refrigerator up to one week. I like to put two or three in each bag so they are easy to get out and reheat in the microwave. To reheat, cover with a paper towel and heat in the microwave for about 45 seconds to 1 minute depending on how many pancakes you are reheating.

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