This month for Secret Recipe Club I was assigned the blog “Badger Girl Learns to Cook“. Badger Girl and her hubby “Manatee” are super healthy people, mostly vegetarian, and eat almost no processed foods. This turned out to be a great match for me because I am trying hard to keep processed foods from our menu (there wasn’t much there to begin with, but occasional bags of Doritos have been known to fling themselves into our shopping card) and I have been trying to find better meatless meals for us to eat. And I bookmarked a ton of recipes to try, but then I found this recipe for Cranberry Pancakes. And I stopped right there. Pancakes, people! I can never ever turn down pancakes, and was excited to use fresh cranberries in them for a perfectly fall brinner last week. They were very delicious, and I loved the pop of slightly tart cranberries in each bite. I also feel compelled to tell you that Ladybug requested “Mickey Mouse Pancakes”, which are in all actuality harder to make than you might think.
Cranberry Pancakes (Badger Girl Learns to Cook)
2 1/4 cup milk
6 TBSP butter, melted
2 tsp vanilla extract
5 TBSP sugar
1 cup flour
1 cup whole wheat flour
1 TBSP baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup chopped cranberries
butter and syrup
In a medium bowl whisk together the flour, baking powder, and salt.
In a large bowl, whisk together the eggs, milk, butter, vanilla and sugar.
Whisk the dry ingredients into the wet ingredients and stir in the cranberries.
Heat your griddle or cast iron skillets to medium heat.
Use cooking spray or butter to grease your pan.
Cook your pancakes, about 1/4 to 1/3 cup at a time, waiting until bubbles appear on the surface before flipping, and then cooking until golden on both sides.
Serve with butter and syrup and Enjoy! 🙂