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Cranberry Pancakes

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Cranberry Pancakes

 

November is the month for giving thanks and we have much to be thankful for.  As you gather for the traditional Thanksgiving dinner this year think of the cranberry.  What would Thanksgiving be like without turkey and of course the cranberry.  We took this little red berry and incorporated it into our November signature breakfast.  This month, guests of The Carriage House Inn Bed and Breakfast in Lynchburg Virginia,  have enjoyed our cranberry pancakes.  Of course you can enjoy this all year round, but buy your cranberries now and freeze them for use throughout the year.

  • 2 cups of all purpose flour
  • 2 teaspoons of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 2 large eggs
  • 2 cups of buttermilk
  • 2 Tablespoons of melted butter plus more for greasing
  • 1/2 cup of fresh cranberries
  • zest of one orange

 

Bring 2 inches of water to a boil in a small saucepan.  Add the cranberries and boil for about 2 minutes, or until they start to burst.  Drain, cool for 5 minutes.

In a large mixing bowl, mix the flour, sugar, baking soda, baking powder and salt.  In a separate bowl mix the eggs, buttermilk, melted butter and orange zest.

Coarsely chop the cranberries, fold into milk mixture.  Gently stir the milk mixture into the dry ingredients, just until combined, stir too long or too strong and your pancakes will be tough.  Batter will be somewhat thick.

Coat a large griddle with butter heat over medium heat.  Using a 1/4 cup measure scoop (I use an ice cream scoop) batter for each pancake onto griddle.  Cook until bubbles dot the surface, 2-3 minutes.  Flip and continue cooking until browned, 1-2 minutes longer.  Repeat with remaining batter.

Serve with Cranberry butter (below) and garnish with fresh cranberries.

Cranberry Butter

  • 1/2 cup butter, room temperature
  • 1/4 cup chopped, dried cranberries

 

Combine butter and chopped cranberries until well mixed.  Place in refrigerator until cool.  Scoop tablespoon of butter onto top of pancakes and serve with warm pure maple syrup.

Serves 4-6.

Hint–preheat the oven to 200 and place the pancakes in the oven while cooking the rest of them so that all of them stay warm until served.