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Cranberry Ginger Pancakes

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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.

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About Karen Koch

I like the old-fashioned lifestyle. All this new-fangled stuff baffles me sometimes. I cherish living out in the country, raising chickens and rabbits, planting fruit trees, and enjoying a slow life filled with beautiful words and ideas. I don't always achieve a slow life. I teach middle school English and manage a little burgeoning farm with my husband, and somewhere in the midst of that, I try to find time for writing, running, knitting, reading, and playing the ukulele. And sometimes, I actually succeed.

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