2 c. buttermilk
½ c. 2% milk
4 T. peanut oil
2 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
2 T. sugar
12 tablespoons (about) chopped frozen and thawed cranberries (do not chop too fine)
Whip together the buttermilk, milk, oil and eggs using a large wire whisk. Fold all dry ingredients into wet ingredients until batter is creamy, not lumpy. Let batter sit.
When ready to prepare: Ladle batter onto a hot oiled griddle. Sprinkle with cranberries. Cook until edges are set and bubbles form. Flip and cook about 1 more min. Serve with butter and maple syrup
Notes: Add more milk for thinner pancakes. The batter gets thicker as it sits. Store in ice bath when not using.
Makes 18 lg. or 2 doz. small pancakes.