Pancakes with cranberries
One of the biggest advantages of having a stack of recipes that I still need to move from my old site to this one, is that I can safely give you some winning and delicious dishes while I am tramping through the jungle in far away places. 🙂 I made these delicious little pancakes in 2012… I can’t even believe it was that long ago! I can still remember what they tasted like, believe it or not.
On that note; don’t you find it amazing how long a memory of a taste or smell can linger? The smell of cinnamon and bam, I am straight into christmas mode… 😉 And to be honest, these pancakes kind of a similar effect on me. I loooove the small and the cinnamon and cardamom give you that hint of wintery goodness to come.
I also – very clearly – remember my frustration at the time I was making these. Nothing to do with the pancakes but everything to do with all my websites being down for the entire weekend due to some ‘inconvenience’ of my hosting at that time.
Their server was supposedly hacked but they never really told me what the issue was or why I was down with all sites and the frustration I had was running sky high… Do I even need to tell you that I have moved hosting in the meantime? They were cheap but crappy too. I now pay a premium price at WPEngine but I also have premium service and haven’t been down since moving there. Love them!
And because I was feeling very sorry for myself and because I couldn’t really do anything I had planned on doing, I made these little sweet darlings. I used Ratio by Michael Ruhlman to come up with the recipe. It’s maybe not spectacular but it;s good and perfect for autumn!
If you want them to be thinner, you can add a bit more milk or buttermilk. They were beautifully light anf fluffy and with a crunchy crust. Of course best enjoyed straight out of the pan but they’re ok once cooled down too. Lovely with some figs and honey!
Pancakes with cranberries
Ingredients
- 115 gr milk
- 115 gr buttermilk
- 2 large eggs
- 60 gr butter melted
- 1 tsp vanilla extract
- 80 gr all purpose flour
- 40 gr rye flour
- 114 gr cornflour yellow
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 60 gr dried cranberries chopped
- Combine all the wet ingredients and mix until well combined.
- Combine all the dry ingredients and mix these well too.
- Combine the wet and dry ingredients and mix until you are left with a smooth batter. At this point add the cranberries in it and stir to distribute these well.
- To bake the pancakes heat a frying pan over medium heat and put a bit of batter in the middle. Obviously the more you put in the bigger your pancakes will be.. 😉 The amount of batter should get you about 8 pancakes
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
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love the first photo 😀
To me, its food and songs, reminded me where, when and scarily enough what I was doing 🙂