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.
From EatingWell: November/December 2007
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.
16 Reviews for Cranberry Pancakes
Loved these; made them for brunch for a friend who is an "extreme" healthy eater, and they met with his approval. Used white ww flour for the ap flour and ww pastry flour for the ww flour. Added lemon zest as someone else recommended.
I disagree with the poster who said they were too dry. The recipe worked just fine (I have made it before). It's a different consistency than regular pancakes, but they cook up incredibly light an airy when made with the original amount of liquid.
If I were to change anything, I would add more cranberries, but I love the tartness of cranberries.
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.
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.
Disappointing - overpoweringly tart. Maybe more sugar needed? A lot of ingredients (ie mess) without a commensurate reward.