Start your day off right with these easy pancakes, packed with cranberry's sour spike. One of you can make the coffee and heat the maple syrup while the other makes the pancakes. It's instant relationship bliss.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2007

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Recipe Summary

total:
20 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.

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  • Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.

  • Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.

  • Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.

  • Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

Nutrition Facts

201 calories; protein 6.8g 14% DV; carbohydrates 34.2g 11% DV; dietary fiber 2.9g 12% DV; sugars 9.8g; fat 4.6g 7% DV; saturated fat 0.5g 3% DV; cholesterol 1.1mg; vitamin a iu 174.6IU 4% DV; vitamin c 3.3mg 6% DV; folate 55.7mcg 14% DV; calcium 140.3mg 14% DV; iron 1.8mg 10% DV; magnesium 30.3mg 11% DV; potassium 209mg 6% DV; sodium 316.7mg 13% DV; thiamin 0.2mg 23% DV; added sugar 6g.
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Reviews (17)

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17 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Disappointing - overpoweringly tart. Maybe more sugar needed? A lot of ingredients (ie mess) without a commensurate reward. Read More
Rating: 5 stars
10/30/2011
These were yummy. They had just a hint of cranberry flavor. I found that they lasted me through till lunch due to their heartiness. Great with real maple syrup! Rachel Concord NH Read More
Rating: 4 stars
10/29/2011
Very easy weekend brunch Used a real egg instead of egg beater. (measured 2 TBSP) Also substituted apple sauce for the oil. I used 2 tsp instead of 1.5. It turned out very good. It was a rather tart pancake but good flavor. I didn't chop the cranberry like the recipe said but they were small enough without chopping. Pros: Easy to make Read More
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Rating: 5 stars
10/30/2011
These pancakes were DELICIOUS! I could see that the recipe probably wouldn't be big enough for us so I doubled it which worked out great. I opted for the nutmeg (over the vanilla extract) and added 1/8 t. cinnamon and 1 t. orange zest. Mmmmm! Anonymous WA Read More
Rating: 4 stars
10/29/2011
Not nearly enough liquid. I used 1 1/4 C milk and also added 1 T of baking powder. The original will not work. Who writes a recipe like this? Some internet geek. Read More
Rating: 5 stars
10/30/2011
Absolutely wonderful. First time I made these with a more coarse cornmeal second time used a much more fine cornmeal--which I preferred. Perfect for our Christmas breakfast! Kim Austin TX Read More
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Rating: 5 stars
10/30/2011
Absolutely the best way to use up those left over cranberries from the holiday. Perfect size recipe for two people who are trying to eat normal size servings. Joy St. Louis MO Read More
Rating: 3 stars
01/07/2012
A little bland While I really liked the smaller portions I thought the pancakes could have used more flavor. Next time I might add some lemon zest and some more cranberries. Pros: Healthy Read More
Rating: 5 stars
10/30/2011
I had a small amount of chopped pecans leftover so I decided to add them to the batter - I loved the crunchy texture it added to the pancakes. Overall great recipe. Deena Cornville AZ Read More
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