LEFTOVER CRANBERRY SAUCE PANCAKES WITH PECANS

Leftover Cranberry Sauce Pancakes with Pecans image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

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3/4 cup all-purpose flour
3/4 cup whole wheat flour (can substitute more all-purpose flour instead)
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
2 eggs
1 1/4 cups milk
3/4 cup cranberry sauce
3 tablespoons unsalted butter (melted and cooled slightly)
1 teaspoon vanilla
1/2 cup chopped pecans

Steps:

In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and nutmeg.
In a medium bowl, beat the eggs. Whisk in the milk, cranberry sauce, butter, and vanilla.
Pour the wet ingredients over the dry and whisk together just until incorporated. Stir in the pecans.
Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired (it's not necessary if you're using non-stick equipment), and pour 1/3 cupfuls onto hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minute. Flip and cook for another minute until golden brown on both sides and cooked through.
Serve topped with maple syrup, an extra spoonful of cranberry sauce, and a sprinkling of chopped pecans, if desired.