we had some fresh cranberries that we wanted to use up, so we decided to incorporate them into our pancakes over the weekend. the results were delicious!
i typically crave cranberries in the late fall / early winter, but there's no reason we can't enjoy cranberries year round! tart fresh cranberries meet rich and nutty brown butter in this pancake recipe. let me tell you, these guys smelled amazing as they cooked on the griddle.
cranberry brown butter pancakes
prep time: 5 minutes
cooking time: 15 minutes
yields: 2-3 servings
adapted from pancakes
2 tablespoons salted butter
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
1 1/4 cups milk
1 large egg
1/2 teaspoon pure vanilla extract
3/4 cup fresh cranberries, cut in half
to brown the butter: in a small saucepan, melt the butter over medium-low heat, stirring constantly. once the butter starts to bubble and foam up, watch it very closely. as soon as the butter begins to turn a deep golden color, remove the pan from the heat and set aside to cool slightly.
in a large bowl, sift together the flour, baking powder, baking soda, and sugar. in a separate bowl, whisk together the milk, egg, and vanilla. combine the wet ingredients all at once with the dry ingredients. whisk gently to combine. whisk in the brown butter.
heat a lightly buttered griddle or frying pan on medium heat. pour 1/4 cup of batter onto the griddle for each pancake. place several cranberries in each pancake. cook for 3-4 minutes until small bubbles begin to form. flip the pancakes when they start to bubble, then cook for 2-3 minutes until they are golden brown and cooked throughout. serve warm, topped with additional cranberries and warm maple syrup.