Best Cranberry Buttermilk Pancakes Recipes

TOASTED WALNUT BUTTERMILK PANCAKES WITH CRANBERRY MAPLE SYRUP

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.

BUTTERMILK PANCAKES WITH APPLE CRANBERRY COMPOTE

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.

CRANBERRY BUTTERMILK PANCAKES (LOWFAT)

Steps:

• 1. Mash chopped cranberries with sugar and set aside. (I also finely chop up walnuts to add about 1/4 cup)
• 2. In a large bowl, sift together dry ingredients. In a seperate bowl, beat egg until fluffy, then add buttermilk, honey and oil. Make a well in dry ingredients and slowly pour in buttermilk mixture. Stir just enough to combine.
• 3. Spray preheated griddle with nonstick oil. Ladle batter onto griddle. Sprinkle with cranberries and nuts if desired. Turn pancakes when half the bubbles burst, and briefly cook on the other side until golden.

CRANBERRY BUTTERMILK PANCAKES IN A JAR

Steps:

• Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients and blend well. Store tightly covered. Attached the following instructions on a gift tag: Cranberry Buttermilk Pancakes Spray griddle or large skillet with nonstick cooking spray. Heat griddle to 350 degrees F. Add 1 3/4 cups water and 2 eggs to flour mixture; beat until smooth. Pour about 1/4 cup batter onto hot griddle for each pancake. Cook 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 1/2 to 2 minutes.

CRANBERRY BUTTERMILK PANCAKES

Steps:

• In a medium bowl, stir together the flour, baking soda and salt. In a large bowl, combine the buttermilk, butter and egg yolks.
• In another medium bowl, beat the egg whites until stiff peaks form. Add the dry ingredients to the buttermilk mixture and stir just until combined. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.
• Heat a lightly buttered griddle over medium-high. For each pancake, pour 1/4 cup of the batter on the hot surface to form a 4-inch circle. Sprinkle a few cranberries over the top. Cook until the top is set, about 2 minutes. Flip the pancakes and continue cooking until golden, about 1 minute longer. Transfer to a large plate and keep warm while you cook the remaining pancakes.
• Top with syrup and serve fresh berries on the side.