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.

Makes 2 servings, 2 pancakes each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

1/2 cup fresh cranberries
1/4 cup all-purpose flour
2 tablespoons plus 2 teaspoons whole-wheat flour
1 tablespoon yellow cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg or 1/4 teaspoon vanilla extract
6 tablespoons nonfat milk
2 tablespoons pasteurized egg substitute, such as Egg Beaters
1 1/2 teaspoons walnut or canola oil

1. Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
2. Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
3. Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
4. Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
5. 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 INFORMATION: Per serving: 189 calories; 4 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 34 g carbohydrate; 6 g protein; 3 g fiber; 336 mg sodium; 185 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 starch, 1 fat

These pancakes are light, fluffy, and delicious. The sour berries make a pleasant contrast with maple syrup. I only wish that the recipe make bigger pancakes. Next time, I'll cook up the whole recipe for just myself; my culinary conservative husband objected to the "gritty" texture imparted by the cornmeal.

Anonymous, Bellingham, WA

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

Very good. Even my picky teenager liked them. I doubled the recipe and we had leftover. I also used a very fine cornmeal so it wasn't too crunchy. Satisfying too - I wasn't hungry for hours.

Kathleen, Thousand Oaks, CA

I absolutely adored these pancakes. The tart of the cranberries was a pleasant surprise and with the holidays approaching, I will absolutely be serving these to my family again. Thanks!

Laura, Eatonton, GA

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

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

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

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

My daughter enjoyed them. Next time I will double the recipe. We used dried cranberries pre-soaked in warm water and they still turned out great.

Sally, Omaha