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2 servings
suggest servings
| 2/3 | cup | cranberries | fresh or frozen |
| 1/4 | cup | flour, all-purpose | |
| 2 | tablespoons | pastry flour, whole wheat | or whole wheat flour |
| 2 | teaspoons | pastry flour, whole wheat | or whole wheat flour |
| 2 | tablespoons | cornmeal | yellow |
| 1 | tablespoon | honey | or sugar |
| 1/2 | teaspoon | baking powder | |
| 1 | pinch | salt | |
| 1 | pinch | nutmeg | |
| 1/4 | teaspoon | vanilla extract | |
| 6 | tablespoons | milk, 1% | or nonfat |
| 1 | large | egg | |
| 1 1/2 | teaspoons | canola oil |
Bring about 2 inches of water to a boil in a small saucepan.
Add cranberries, boil for 1 1/2 minutes.
Drain and cool for about 5 minutes.
Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, honey(or sugar), baking powder, salt and nutmeg in a large bowl.
Whisk milk, egg, oil and vanilla in a small bowl until combined.
Stir drained cranberries into the milk mixture and combine well.
Stir the milk mixture into the dry ingredients just until combined.
Coat a large nonstick skillet pan with cooking spray or 1 teaspoon canola oil, heat over medium heat.
Using 1/4 cup of batter for each pancake, cook 2 pancakes at one time until bubbles dot the surface, 3 minutes.
Turn over the pancakes and continue cooking until browned, 2 minutes or more.
Repeat with the remaining batter.
Make 4 pancakes.
Serve warm.
ove these beautiful pancakes, I used 1 cup frozen cranberries, these pancakes were cooked very well, I made these for breakfast today, amazed me, served with maple syrup, yummy.
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| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 40mg | 2% |
| Total Carbohydrate 40.0g | 13% |
| Dietary Fiber 3.0g | 12% |
| Sugars 11.0g | |
| Protein 6.0g | 13% |
| Vitamin A | 3% | Vitamin C | 8% | |
| Calcium | 4% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white....
I think that the Navajo fry bread recipe is great! I made the bread for a school project, we had to do a project on the Navajos, and it turned out wonderful.
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