Cranberry Pancakes

Recipe Ingredients

1 cup	93g / 3.3oz	Chopped cranberries
2 cups	474ml	Vanilla yogurt
1 cup	62g / 2.2oz	Yellow corn meal
1/2 cup	31g / 1.1oz	All-purpose flour
1/4 cup	82g / 2.9oz	Maple syrup
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
		Butter - for accompaniment
		Maple syrup - for accompaniment

Recipe Instructions

Soak cranberries in the maple syrup overnight.

Mix yogurt, corn meal, flour, baking soda, baking powder and salt. Add cranberry mixture and stir.

Heat a lightly greased griddle or skillet over medium heat (375 degrees). Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

This recipe yields about 15 to 18 (4-inch) pancakes.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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