Cranberry Pancakes

Cranberry Pancakes

Blogger Deborah Harroun of Taste and Tell makes a pancake that is perfect for a holiday morning. These cranberry spiced pancakes would be perfect for Thanksgiving morning, or for any cold winter’s morning.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

6

servings

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. 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitute 1 teaspoon pumpkin pie spice for the individual spices.
Sprinkle with chopped nuts for some added crunch and flavor.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.