Cinnamon Apple Cranberry Pancakes
The most disturbing thing happened to me while I was drinking my morning coffee today. I took a sip, felt something in my mouth, spit it out, and proceeded to stare horrifyingly at a house fly. Yes, I almost swallowed (and chewed, for that matter) a massive house fly. I have no idea how it happened and still feel slightly sick to my stomach. Remember that rhyme, “There Was an Old Woman“?
There was an old woman who swallowed a fly,
I don’t know why she swallowed a fly,
Perhaps she’ll die.
I’ll probably survive, but I might not feel like drinking any non-clear liquids for the next few days. Come to think of it, that old nursery rhyme is pretty strange and scary. Why in the world do we have these types of traditions?
However, there is one tradition that I wholly embrace during this time of year. Cranberries! And specifically cinnamon cranberry apple pancakes.
Though I don’t actually eat cranberry sauce on Thanksgiving (blasphemy, I know), I am perfectly happy to eat them in pretty much any other way.
Cinnamon Apple Cranberry Pancakes
- 1/2 cup all-purpose flour (or whole-wheat pastry)
- 1/2 cup quinoa flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 cup cup evaporated cane juice sugar (or granulated!)
- 1/4 teaspoon salt
- 1 egg (or egg substitute)
- 1 cup Kefir
- 1 tablespoon butter or Earth Balance, melted
- 1 apple (thinly sliced)
- 1/2 cup fresh cranberries
- Mix dry ingredients (flour, sugar, salt, cinnamon, baking powder and soda) in large bowl.
- Add wet ingredients (egg, Kefir or buttermilk, and melted butter). Whisk together until just mixed.
- Ladle pancake batter into buttered non-stick pan over medium heat
- place cranberries and apple slices on top
- Flip, cook and be patient! Don’t pat down the pancake, as this will cause all the air and fluffiness to be lost! And then you might cry…
- And remember to heat up the maple syrup in the microwave for 25-30 seconds! This makes a huge difference and keeps the pancake from becoming stone cold in about two seconds flat.
- Serve and devour.
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Make Jenna’s (from Eat Live Run) Orange Cranberry Walnut Bread:
I know this would have tasted delicious, however, for me it was a complete bust. It was entirely my fault though, because I decided to do a couple substitutions (for experimental sake) and they did not work at all. Learn from me…
Do not do the following:
- sub real egg with a flax egg (1 tablespoon ground flax seed mixed with three tablespoons water)
- substitute half flour with spelt flour
- cut the butter by two tablespoons
I’m not sure which substitution hurt the most, but I’m thinking the egg might have been the clincher. When I popped it into the oven, everything looked great (. It just barely rose and the texture was way off.
The only reason why I cut the butter a bit was because I recently read that whenever you use spelt flour as a substitute, you should decrease the liquid measurements by 25%. Since the recipe called for melted butter, I figured cutting out a tablespoon of butter wouldn’t hurt. Oh well.
Definitely will be making this again! I’ll let you know how it works out.
Lesson: Do not go crazy with baking substitutions, especially with a new recipe you’ve never tried before.
- Cranberry & Apple crisp! One of my favorite ways to eat these little guys
- Microwave a handful of cranberries for 20-30 seconds in the microwave, mix with a light drizzling of maple syrup and serve over Greek yogurt. Yum!