Cranberry Eggnog Pancakes

Oh oh were these good!  I know I start off every post with an exclamation point but seriously!  these! are! good!

To start you need a rainy (snowy would be even better) cold day where you've just come from a run.  You've showered, warmed and started the coffee.  Even the sounds of the coffee percolating has got you more alert, you can start gathering your ingredients.  Don't worry, I know you've just run so something a bit healthy is in order.  These amazing pancakes have a good punch of whole wheat flour (and that counts for something right?!)  Get the cranberries boiling so they're soft and gooey, popped and simmering in a red tinted water.  Mix mix mix.  Take a swig of eggnog.

When the batter is all ready to go I recommend you start heating a pan, go and kindly wake your husband, (why is he still sleeping anyway??) tell him breakfast is almost ready and run back to the kitchen.  We've talked about pancake comas before, you know we're not a fan so I made sure this recipe is big enough for two people, but small enough for moderation.  As the pancakes come flying off the pans you might want to catch them and pat them with butter.   A good dose of maple syrup wouldn't hurt either and before you know if you'll be ravenously digging in.


Cranberry Eggnog Pancakes


Serves: two, perfectly
Adapted from: here

1/2 cup fresh (or frozen) cranberries
30 g (1/4 cup) all purpose flour
22g (3 Tbsp) whole wheat flour
1 Tbsp yellow cornmeal
1 Tbsp sugar
1/2 tsp baking powder
1/8 tsp salt
1/8 tsp ground nutmeg
1/3 cup eggnog (you could use milk instead)
1 egg
1 1/2 tsp canola oil

In a small saucepan bring cranberries and two inches of water to a boil.  Simmer two minutes, drain and cool for five minutes.

Meanwhile, whisk flours, cornmeal, sugar, baking powder, salt and nutmeg in a small bowl.  Whisk eggnog, eggs and oil in a medium sized bowl.  On a cutting board cut eat of the cranberries in half.  Add to the wet ingredients.

Stir the eggnog batter into the dry mixtures until just combined.  Heat a skillet over medium heat, spray with non-stick spray.  Cook 1/4 cup of batter at a time, flipping when small bubbles appear on the surface, 2-3 minutes.  Top pancakes with butter and maple syrup.