This sounds crazy, but cranberries are my favorite ‘side dish’ at the Thanksgiving dinner table. Um… sorry—no leftovers! However, if your family is not as enthusiastic and there’s some extra cranberry sauce sitting in the back of the fridge, turn it into delicious syrup for pancakes. Toasted Pecan Pancakes are great with any topping. I think the Maple-Cranberry Syrup takes them off the chart!
Toasted Pecan Pancakes with Maple-Cranberry Syrup
Serves 3-4
Ingredients:
For the pancakes:
- 1 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon table salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 3/4 cup buttermilk
- 1/2 cup milk (plus an extra tablespoon or so if batter is too thick)
- 1 large egg, separated
- 2tablespoons unsalted butter, melted
- 1/4 cup pecans, toasted and chopped fine
For the sauce:
- 1 cup leftover cranberry sauce
- 1 cup maple syrup
- Mix dry ingredients in medium bowl. Pour buttermilk and milk into large measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Pour wet ingredients into dry ingredients all at once; whisk until just mixed. Fold in pecans.
- Heat griddle or large skillet over medium-high heat. Brush griddle generously with oil. When griddle is hot (water splashed on the surface should sizzle), pour about 1/4 cup of the batter onto griddle for each pancake, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble (check after 2 to 3 minutes), flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
- Prepare the maple-cranberry sauce while you are working on the pancakes. Mix cranberry sauce and maple syrup in a small saucepot. Heat until warm and just starting to bubble.
- Serve warm sauce with pancakes. YUM!
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