Crispy cranberry buttermilk pancakes

• Vegetarian

• Produce

  • 3/4 cup Cranberries, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/4 tsp Cinnamon, ground
  • 1/2 tsp Vanilla extract, pure

• Dairy

  • 4 tbsp Butter
  • 1 cup Buttermilk

Found on rhubarbarians.com

Description

Ingredients

• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 egg
• ¼ tsp ground cinnamon
• ½ tsp pure vanilla extract
• 1 tsp baking soda
• ¾ cup fresh cranberries
• 4-6 Tbsp butter
• Maple syrup for serving (preferably warm)

Directions

• In a large bowl, mix together the buttermilk and flour until well combined. Whisk in the egg, cinnamon and vanilla. Add the baking soda and whisk to combine. Fold in the cranberries.
• Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4 diameter pancake. Continue until you cant fit any more pancakes in your pan.
• Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip.
• Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.
• Continue to cook the pancakes until the batter is gone, adding 2 Tbsp butter to your pan between each batch.
• Serve immediately with warm maple syrup.
• Enjoy!