Heinemann’s Cranberry Pancakes



2 c. buttermilk

½ c. 2% milk

4 T. peanut oil

3 eggs

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.


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