Cornmeal and Dried Cranberry Pancakes
- Cuisine: American
- Course: Breakfast
- Features: Fast
Summary:
Dried cranberries add a sweet-tart edge to a pancake batter graced with cornmeal, and the almond extract brings out the taste of the fruit. The thick batter works well with small pancakes. Serve with warm maple syrup.
Makes about 20 pancakes
Ingredients:
- 1 1/4 cups flour
- 1/4 cup fine yellow cornmeal
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons sugar
- 1 large egg
- 1 large egg yolk
- 1/2 stick (2 ounces) unsalted butter, melted and cooled, plus 1 to 1 1/2 teaspoons unsalted butter for the griddle or skillet
- 1 1/3 cups plus 1 tablespoon buttermilk, plus more as needed
- 1/2 teaspoon almond extract
- 1/3 cup dried cranberries
Directions:
In a large bowl, combine the flour, cornmeal, baking soda and baking powder, salt and sugar. Set aside.
In a medium bowl, add the egg and egg yolk, melted butter, buttermilk and almond extract, whisking to blend. Pour the egg mixture over the flour mixture and, using a spatula or a wooden spoon, stir just until the dry ingredients are incorporated. Add the dried cranberries and stir to combine.
Heat a griddle or large skillet over medium heat. Add the remaining 1 to 1 1/2 teaspoons butter, or just enough to lightly coat the surface. Place tablespoon-size puddles of batter on the hot griddle at least 2 1/2 inches apart. Cook until the underside is golden and just a couple of bubbles appear on the top, then flip and cook until cooked through, a total of 2 to 3 minutes. The pancakes should be lightly golden and slightly puffed. Repeat with the remaining batter. If the batter stiffens in the meantime, gently stir in additional buttermilk, 1 to 2 tablespoons at a time, to restore its original consistency.
Serve the pancakes straight off the griddle.
Recipe Source:
Adapted from cookbook author Lisa Yockelson.
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