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Cranberry Pancakes

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0 Comments
  • Prep Time 15 min
  • Total Time 25 min
  • Servings 6

Turn leftover cranberry sauce into a stellar brunch dish, made even tastier with a cranberry switch-out for traditional maple syrup.

Deborah Harroun Recipe by Deborah Harroun
May 29, 2014

Ingredients

Cranberry Sauce

1
cup canned whole berry cranberry sauce
2/3
cup water
1/4
cup sugar

Pancakes

2 1/2
cups Original Bisquick™ mix
2
tablespoons sugar
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon ground ginger
2
eggs, lightly beaten
1 1/4
cups milk
1/2
cup canned whole berry cranberry sauce
1
teaspoon vanilla

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Directions

  • 1 In 2-quart saucepan, heat Cranberry Sauce ingredients to a gentle boil; cook 5 to 10 minutes or until thickened.
  • 2 Meanwhile, heat large skillet or griddle over medium-high heat, greasing or spraying if necessary.
  • 3 In large bowl, mix Bisquick mix, 2 tablespoons sugar, the cinnamon, nutmeg and ginger. Stir in remaining Pancake ingredients.
  • 4 For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbly on top and set on the edges. Turn, and cook on second side.
  • 5 Serve pancakes topped with cranberry sauce.

Expert Tips

Substitute 1 teaspoon pumpkin pie spice for the individual spices.

Sprinkle with chopped nuts for some added crunch and flavor.

Nutrition Information

No nutrition information available for this recipe.

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