In the interest of keeping it simple: We’re having pancakes, y’all!
What a dish! Hand-painted flowers on a ceramic salad plate combined with a wintry celebration of cranberries sparkling on a pancake landscape. In the words of the Pioneer Woman: Simple, Scrumptious, Merry Cranberries! xoxo
Well, she didn’t exactly say that last part, but she could have!
- 1/4 cup whole milk, depending in desired thickness
- Juice from 1/2 of a small lemon
- 1 tablespoon melted butter
- 1/2 cup all-purpose flour
- 1/3 cup Homemade Buttermilk (see above)
- 1 tablespoon cranberry preserves (leftover from Thanksgiving)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon sugar (or 1/8 teaspoon ground cinnamon)
- 1/16 teaspoon salt
- 1 tablespoon Egg Beaters
- 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla
- 1-2 tablespoons of butter, for the skillet
- 1 pat of butter, if desired
- 1 tablespoon Cranberry Preserves (leftover from Thanksgiving!)
- 1/4 cup of your favorite maple syrup
- Confectioner's Sugar, for dusting
- Preheat a griddle over medium heat.
- Make the Buttermilk: In a small mixing bowl, combine the milk and lemon juice until it ressembles the consistency of buttermilk!
- Make the Pancakes: In a separate mixing bowl, melt the butter. Then, add the remaining ingredients and whisk together until a thick and creamy batter evolves.
- Cook in a preheated skillet brimming with melted butter. Flip the pancakes when bubbles begin to pop on the surface. Cook an additional 1-2 minutes until pancakes are a light golden brown in color.
- Top your pancakes with a pat of butter letting it melt into the pancakes. Building a syrup tower, top the butter with 1 tablespoon cranberry preserves, then drizzle maple syrup on top and sprinkle with powdered sugar. Grab a fork and enjoy!
- Tips + Tricks: Run a spatula around the edges of the batter immediately after pouring onto a hot griddle to shape your pancakes into a lovely circle!