Breakfast Easy Cranberry Pancakes

Directions

Bring about 2 inches of water to a boil in a small saucepan.

Add cranberries, boil for 1½ 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 ¼ 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.