Start with combining cranberries and hot water. Heat on high in the microwave for 2 minutes then let it steep for 10 minutes in microwave.
Meanwhile, In a large bowl, sift together flour, baking powder, salt, 1 tablespoon sugar and dried spices.
Make a well in the center of dry ingredients and add melted butter, egg, milk and vanilla; mix until smooth.
Now make the syrup. Using a hand blender, puree cranberries and water together until no chunks of cranberry remain.
Put cornstarch and 2-3 tablespoons of cranberry puree into pan over medium heat to make a thick sauce.
After stirring to remove lumps, add the rest of cranberry puree, lemon juice and sugar (optional).
Heat on medium until the mixture begins to bubble and syrup thickens stirring constantly to keep from scorching.
NOTE: If syrup is to thick add a tablespoon of hot water until desired consistency is obtained.
Syrup will thicken upon standing.
Keep warm and make pancakes.
Heat a lightly buttered griddle or fry pan over medium heat.
Pour or scoop onto griddle (approx. 1/4 c per pancake for dollar sized pancakes).
I omitted the sugar from the syrup which made it nice and tangy.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 283 (55%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 19.3g||97 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 118.8mg||37 %|
|Sodium 993.5mg||34 %|
|Potassium 240.7mg||6 %|
|Total Carbohydrate 49g||14 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 47.7g|
|Protein 9.1g||13 %|
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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: 514
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