Whisk together first 5 ingredients in a large bowl. Whisk together
buttermilk and next 4 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries.
Pour 1/3 cup batter for each pancake onto a lightly greased hot
griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are
covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with Cranberry-Maple Syrup.
Bring maple syrup and 3/4 cup cranberries to a boil over medium-high heat. Reduce heat to low, and simmer 3 minutes or until cranberries pop. Crush cranberries in saucepan using a spatula. Stir in remaining 1/4 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add butter, and stir until melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1239g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 831 (38%)|
|Amt Per Serving||% DV|
|Total Fat 92.3g||123 %|
|Saturated Fat 55.6g||278 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 444.6mg||137 %|
|Sodium 10454mg||360 %|
|Potassium 1605.1mg||42 %|
|Total Carbohydrate 303.7g||89 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 288.3g|
|Protein 42.8g||61 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2197
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