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Cranberry and Corn Pancakes

By Cathy Erway

5.0

(1)

Frozen corn and cranberries are the secret to these festive flapjacks.

Ingredients

1 egg
1 cup whole milk
1 cup all-purpose flour
1 Tbsp (packed) light brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup frozen cranberries, thawed, chopped
1 1/2 Tbsp sugar
3/4 cup frozen corn
2 Tbsp butter, divided

Preparation

  1. Step 1

    Toss thawed cranberries with sugar. Whisk together egg and milk in a bowl and set aside. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Add egg mixture and gently combine. Stir in cranberries and corn.

    Step 2

    Melt 1 Tbsp butter over medium-high heat in a skillet. Pour batter for 2 medium-size pancakes. Cook until pancakes begin to brown, about 2 minutes. Flip and cook until bottom is golden. Add remaining 1 Tbsp butter to pan and repeat with rest of batter. Serve immediately.

Reprinted from The Art of Eating In, by Cathy Erway, copyright 2011. Published by Gotham Books.
TagsPancakeCranberryBerryFruitCornVegetableMainBreakfastBrunchVegetarianNut FreeEasyQuickSauteFallWinterCookbooks
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