This weekend, I experimented with some pancakes. I had some frozen cranberries leftover from the fall, and figured they might be good in pancakes. Here’s what I came up with.
Cranberry Ginger Pancakes
1 large egg
1/2 cup all purpose flour
1/2 cup whole wheat flour
3/4 cup milk
1 tablespoon packed brown sugar
2 tablespoons vegetable oil
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup frozen cranberries, finely chopped
Beat egg in medium bowl until fluffy. Beat in remaining ingredients except cranberries just until smooth. Stir in cranberries.
Heat skillet to medium heat. Pour batter, about 1/4 to 1/2 cup at a time, onto hot skillet and cook each side until done and golden brown.
This made about four big pancakes and one medium pancake.