February 4, 2012

Cranberry Cinnamon Pancakes


Since we've been doing some thinking about family meals, I decided we would share a proper week-end breakfast this morning. Little Smith is still on the fence with eggs so we went with pancakes, a unanimous favorite!

I'm not a big fan of anything too sweet in the morning so I love this version which features cranberries; a wonderful tart contrast to the sweetness of this breakfast. We live in New England near loads of cranberry bogs and we buy lots when they're in season to freeze and enjoy in muffins, breads, and pancakes all year. Such a nice treat, but if your family is bigger than 2-1/2 then I would double this recipe. I'm still not used to LS eating so much and we didn't have any leftovers. I like to freeze extra pancakes between layers of wax paper and pop them in the toaster for a great week day snack.

Cranberry Cinnamon Pancakes:
  • 1-1/2 c flour
  • 2 tbs brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1-1/2 c milk
  • 2 eggs
  • 1/2 tsp almond extract
  • 1/2 c fresh or frozen cranberries (3/4 c if your want them lousy w/ cranberries like us!)
Mix the dry ingredients in a large bowl. In another bowl beat together the milk, eggs, and almond extract. Add the wet ingredients to the dry and mix until just combined. Fold in the cranberries.


If you find the mixture too thin or thick you can add more milk or flour as needed. I favor a thinner and more crepe-like pancake.

Heat and butter your frying pan or cast iron skillet over medium heat and ladle pancakes by the half cup full. When bubbles start to appear on the surface flip and cook the other side, pressing lightly with a spatula and allowing the cranberries to burst. I tend to burn mine a bit but no worries, they still taste good!



 Keep the pancakes warm in a low heated oven while you cook. Finish them off with whatever toppings you like and enjoy.

This household has some varied palettes so we all demand our own special preparations. I always eat my pancakes with lemon and sugar- again I love that whole sweet and tart combination. Big Smith goes for a generous dusting of powdered sugar, a few pats of butter, and syrup...




...and for the oldest toothless toddler it was straight up and cut into bite-size pieces with a side of yogurt.



An easy family meal gobbled up by all and with minimal food flinging is a success in my book! 

4 comments:

  1. Those look so tasty! Thanks for sharing.

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  2. Wow! These look delicious!! And great pictures!

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  3. Mmmm... thank you for this recipe! I've been in such a pancake-y mood lately!

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  4. Those look so tasty! Btw I relate to you....after building my career as a securities trader for 10 years, I think it's coming to an end. Nervous, scared but excited and reading along here for a glimpse of it. Thanks ;)

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