CRANBERRY BAKED BUTTERMILK PANCAKES
Looking for a great recipe for leftover cranberry sauce? Enjoy it for breakfast with these super easy & super tasty baked pancakes. They're easy because they're baked in a 9x13" pan instead of individually-made standing at the stove top. And their combination of sweetened dried cranberries and leftover cranberry sauce swirled on top make them super tasty.
Provided by Tracey | The Kitchen is My Playground
Categories breads
Time 40m
Number Of Ingredients 6
Steps:
- Place flour, buttermilk, eggs, and oil in a large mixing bowl. Stir until just combined {batter will be lumpy}. Gently fold in dried cranberries.
- Place batter in a 9x13" baking dish coated with non-stick cooking spray. Drop cranberry sauce by spoonfuls on top of batter; use a knife to swirl cranberry sauce throughout batter, creating a marbled effect.
- Bake at 425 degrees for 25-32 minutes, until puffed up and lightly golden browned on top.
- Serve with maple syrup.
- Add a pinch of ground cinnamon, nutmeg, and/or cloves, or even orange zest, to the batter, if you'd like.
CRANBERRY OATMEAL COOKIE LAYERED PANCAKE JARS
The perfect holiday gift for the pancake-lovers on your list! Simply layer all the dry fixings for cranberry oatmeal pancakes in a jar and tie with a bow. Don't forget to include the baking instructions!
Provided by Annalise Sandberg
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- To make Cookie Pancake Mix, mix Bisquick mix, baking powder, cinnamon and brown sugar in medium bowl.
- In clean quart jar, add oats, followed by Bisquick mixture, and then fresh cranberries. Press each layer down with back of spoon to gently compact it before adding the next layer. Top the jar with a lid and ring.
- To make the pancakes, dump contents of jar into large bowl. Add milk, egg, vanilla and butter, and stir until combined. Batter will be a little lumpy.
- Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on the surface, about 3 minutes. Turn, and cook on other side 2 minutes. Repeat with remaining batter.
- Serve pancakes with maple syrup, if desired.
Nutrition Facts : ServingSize 1 Serving
CRANBERRY PANCAKES
Steps:
- In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside., In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm., In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon zest. Stir into dry ingredients just until moistened. Stir in cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup and garnish servings with lemon zest strips if desired.
Nutrition Facts : Calories 691 calories, Fat 18g fat (5g saturated fat), Cholesterol 149mg cholesterol, Sodium 1393mg sodium, Carbohydrate 124g carbohydrate (71g sugars, Fiber 4g fiber), Protein 14g protein.
PANCAKE MIX IN A JAR
Steps:
- Combine the first 5 ingredients. Transfer to a 1-qt. jar with a tight-fitting lid. Cover and store in a cool, dry place for up to 6 months. Yield: 2 batches (3 cups total)., To prepare pancakes: Place 1-1/2 cups mix in a large bowl. In another bowl, whisk egg, milk and oil. Stir in dried fruit if desired. Stir into pancake mix just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown.
Nutrition Facts : Calories 329 calories, Fat 13g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 634mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
MASON JAR PANCAKE MIX
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 batches pancake mix (6 to 8 pancakes per batch)
Number Of Ingredients 8
Steps:
- For the pancake mix: Whisk together the flour, sugar, dry buttermilk, baking powder and salt in a large bowl. Divide the mix into 8 quart-sized wide mason jars, about 1 1/2 cups of dry pancake mix per jar. Seal and store until ready to use.
- For finishing and serving: Add 3/4 cup water and 1 teaspoon vanilla extract to a mason jar of pancake mix and shake until completely incorporated.
- Warm a griddle over medium heat and grease with the butter. Drop in the batter with a 1/4-cup measure and fry the pancakes until golden brown and cooked through, 2 to 3 minutes per side. Serve with softened butter and warm syrup.
BUTTERMILK PANCAKES WITH APPLE CRANBERRY COMPOTE
Provided by Amanda Freitag
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and granulated sugar until pale yellow, frothy and doubled in volume, about 10 minutes. Meanwhile, melt 3 tablespoons of the butter and cool to room temperature. In a separate bowl, mix the flour, baking powder and salt. Whisk the buttermilk into the dry ingredients and blend until it becomes a smooth paste. Add in the melted butter. Use a rubber spatula to fold the beaten eggs into the batter. Hold the batter at room temperature until ready to cook.
- Heat a 14-inch skillet or griddle pan to medium-high heat. Place 1 tablespoon of the butter on the skillet and ladle out 2 ounces of the batter. When the top of the pancake starts to bubble, use a large metal spatula to flip, and then cook on the other side until brown, 3 to 5 minutes. Repeat for the remaining batter, about 6 pancakes total, adding butter to the griddle before each pancake. Stack three pancakes on each plate and serve with the remaining 2 tablespoons butter, confectioners' sugar, some maple syrup and the Apple Cranberry Compote.
- In a medium saucepot set over medium heat, add the cranberries, granulated sugar, honey, salt, apples, cinnamon, lemon juice and zest, and bring to a simmer. Reduce the heat to low, stir and continue cooking until the apples start to break down and the cranberries begin to pop, about 15 minutes. Remove from the heat and serve warm.
PANCAKE MIX MASON JARS
The best base to use for a classic buttermilk stack or a gourmet Butterscotch blend, our Pancake Mix Mason Jars are easy to create and have a long shelf life!
Provided by Mason Jar Recipe
Categories Breakfast
Time 5m
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine the flour, milk, sugar, baking powder and soda with a whisk until mix is fully blended.
- With a shifter, gently shift through the mix a few times to remove any lumps and make sure that it is a smooth and even consistency.
- Once smooth, transfer to your large-sized mason jar for storage, or measure out into smaller mason jars for gifts!
- Mix 1 cup of mix with 3/4 cup of water to create batter.
- 1/4-1/2 cup of batter per pancake for desired size.
PANCAKES IN A JAR
Steps:
- Using 2 wide-mouthed mason jars, add 1 tablespoon blueberries to each, followed by 1/4 cup of the batter to each. Top each with 1 tablespoon maple syrup, then another tablespoon blueberries and another 1/4 cup batter. Sprinkle the tops with 1 teaspoon sugar.
- Microwave the jars one at a time until the mixture is fluffy and puffed over the edge of the jar, about 2 minutes 40 seconds.
CRANBERRY BUTTERMILK MUFFINS IN A JAR
Perfect for Christmas gifts, I've never tried them but they looked so good. You could use any dried berry or combination of berries. Courtesy of Clean Home Journal.
Provided by Dachshund Lover
Categories Breads
Time 1h18m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- To assemble the gift jar:.
- Wash and thoroughly dry a 1-quart wide-mouth canning jar. (Decorative or vintage jars make a great keepsake after the muffin mix is used, just make sure the jar is food safe and washed thoroughly.).
- Layer the ingredients in the jar as listed above, starting with the sugar on the bottom, then flour, cranberries, ginger, baking powder, baking soda and finally salt.
- Press each ingredient layer firmly into place with a flat-bottomed object (like a plastic cup) before adding the next.
- Secure the lid.
- Create a recipe card that shares directions to prepare & bake muffins.
- Directions to prepare muffins:.
- Preheat oven to 375 degrees F.
- In a large bowl combine buttermilk, butter, eggs and vanilla.
- Add contents of jar and stir until just combined.
- Spoon batter into greased or papered muffin tins, filling each cup two-thirds full.
- Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins for 5 minutes in the tin.
- For a special treat make a slit in the top of the muffin and insert a pat of butter for any muffins you are going to eat right then.
- Serve immediately or store in a sealed container for up to one week.
Nutrition Facts : Calories 441.1, Fat 17.9, SaturatedFat 10.5, Cholesterol 112.8, Sodium 499.4, Carbohydrate 61, Fiber 2.2, Sugar 19.6, Protein 9.1
CRANBERRY PANCAKES
Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 10m
Number Of Ingredients 2
Steps:
- Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.
- For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
- Serve with butter, if desired, and reserved syrup.
TOASTED WALNUT BUTTERMILK PANCAKES WITH CRANBERRY MAPLE SYRUP
Categories Milk/Cream Breakfast Brunch Quick & Easy Cranberry Walnut Winter Gourmet
Yield Makes about six 4-inch pancakes, serving 2
Number Of Ingredients 11
Steps:
- In a small saucepan combine the syrup with the cranberries, simmer the mixture, covered for 5 minutes, or until the cranberries have burst, and keep the syrup warm, covered. In a bowl stir together the flour, the sugar, the baking soda, the salt, the cinnamon, and the walnuts. In a small bowl stir together the buttermilk, the egg, and 1 tablespoon of the butter, add the buttermilk mixture to the flour mixture, and stir the batter until it is just combined.
- Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the additional butter. Spoon 1/4-cup measures of the batter onto the griddle and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof plate and keep them warm in the oven. Serve the pancakes with the syrup.
CRANBERRY ORANGE PANCAKES
As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/4 cups syrup).
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.
Nutrition Facts : Calories 574 calories, Fat 17g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1055mg sodium, Carbohydrate 94g carbohydrate (53g sugars, Fiber 3g fiber), Protein 12g protein.
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