Sunday, January 15, 2012

Cranberry-Almond Pancakes

1 1/2 cups all-purpose flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup dried cranberries
1/4 sliced almonds1 1/2 cups buttermilk
3 Tbsp. butter, melted
2 eggs, lightly beaten
1/2 tsp. vanilla extract

1. Combine flour and next 6 ingredients in a mixing bowl. In another bowl, combine buttermilk and next 3 ingredients. Gradually add wet ingredients to dry ingredients, stirring just until combined.
2. Scoop 1/4-cupfuls of batter onto a hot grill pan or griddle. Cook until bubbles form on surface and edges look dry. Turn over pancakes and cook 2 minutes. Serve warm with warm syrup.

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