CRANBERRY BUTTERMILK PANCAKE MIX

Cranberry Buttermilk Pancake Mix image

Provided by Taste of Home

Time 30m

Yield 16 pancakes (1-1/2 cups syrup).

Number Of Ingredients 16

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1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup dried cranberries, chopped
1/2 cup buttermilk blend powder
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
CINNAMON CRANBERRY SYRUP:
1/4 cup sugar
4 teaspoons cornstarch
2 cups cranberry juice
1 cinnamon stick (3 inches)
ADDITIONAL INGREDIENTS:
2 eggs
1-3/4 cups water

Steps:

For mix, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 1 batch. , For syrup, in a small saucepan, combine the sugar, cornstarch and cranberry juice until smooth; add cinnamon stick. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard cinnamon stick. Transfer syrup to a storage container; cover and refrigerate for up to 3 weeks. , To prepare pancakes: Pour mix into a large bowl. Whisk eggs and water; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Reheat syrup if desired; serve with pancakes.

Nutrition Facts :